Summer Vegetable Gratin with Roasted Peppers and Smoked Mozzarella
By America's Test KitchenPublished on March 3, 2009
Time
2 hours, plus 1¼ hours salting
Yield
Serves 6-8 as a side or 4 as a light main dish
Ingredients
6 tablespoons extra-virgin olive oil 1 pound zucchini, ends trimmed and sliced crosswise into ¼-inch-thick slices (see note)2 teaspoons table salt 1 ½ pounds ripe tomatoes (3 to 4 large), sliced ¼ inch thick2 medium onions, halved lengthwise and sliced thin pole to pole (about 3 cups)¾ teaspoon ground black pepper 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)2 ¼ cups jarred roasted red peppers, rinsed, dried, and cut into 1-inch pieces1 tablespoon minced fresh thyme leaves1 large slice white sandwich bread, torn into quarters4 ounces smoked mozzarella, shredded (1 cup)2 medium shallots, minced (about ¼ cup)¼ cup chopped fresh basil leaves
Before You Begin
The success of this recipe depends on good-quality produce. A similarly sized broiler-safe gratin dish can be substituted for the 13- by 9-inch baking dish. We like to use our Roasted Red Bell Peppers for this recipe.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 400 degrees. Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside.
- Toss zucchini slices with 1 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini releases at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible.
- Place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
- Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set onions aside.
- Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl. In large bowl, toss zucchini and red peppers in half of oil mixture, then arrange in greased baking dish. Arrange caramelized onions in even layer over peppers. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.
- Meanwhile, process bread in food processor until finely ground, about 10 seconds. (You should have about 1 cup crumbs.) Combine bread crumbs, remaining tablespoon oil, mozzarella, and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.
Time
2 hours, plus 1¼ hours saltingYield
Serves 6-8 as a side or 4 as a light main dishIngredients
6 tablespoons extra-virgin olive oil
1 pound zucchini, ends trimmed and sliced crosswise into ¼-inch-thick slices (see note)
2 teaspoons table salt
1 ½ pounds ripe tomatoes (3 to 4 large), sliced ¼ inch thick
2 medium onions, halved lengthwise and sliced thin pole to pole (about 3 cups)
¾ teaspoon ground black pepper
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
2 ¼ cups jarred roasted red peppers, rinsed, dried, and cut into 1-inch pieces
1 tablespoon minced fresh thyme leaves
1 large slice white sandwich bread, torn into quarters
4 ounces smoked mozzarella, shredded (1 cup)
2 medium shallots, minced (about ¼ cup)
¼ cup chopped fresh basil leaves
Test Kitchen Techniques
Ingredients
6 tablespoons extra-virgin olive oil
1 pound zucchini, ends trimmed and sliced crosswise into ¼-inch-thick slices (see note)
2 teaspoons table salt
1 ½ pounds ripe tomatoes (3 to 4 large), sliced ¼ inch thick
2 medium onions, halved lengthwise and sliced thin pole to pole (about 3 cups)
¾ teaspoon ground black pepper
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
2 ¼ cups jarred roasted red peppers, rinsed, dried, and cut into 1-inch pieces
1 tablespoon minced fresh thyme leaves
1 large slice white sandwich bread, torn into quarters
4 ounces smoked mozzarella, shredded (1 cup)
2 medium shallots, minced (about ¼ cup)
¼ cup chopped fresh basil leaves
Test Kitchen Techniques
Ingredients
6 tablespoons extra-virgin olive oil
1 pound zucchini, ends trimmed and sliced crosswise into ¼-inch-thick slices (see note)
2 teaspoons table salt
1 ½ pounds ripe tomatoes (3 to 4 large), sliced ¼ inch thick
2 medium onions, halved lengthwise and sliced thin pole to pole (about 3 cups)
¾ teaspoon ground black pepper
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
2 ¼ cups jarred roasted red peppers, rinsed, dried, and cut into 1-inch pieces
1 tablespoon minced fresh thyme leaves
1 large slice white sandwich bread, torn into quarters
4 ounces smoked mozzarella, shredded (1 cup)
2 medium shallots, minced (about ¼ cup)
¼ cup chopped fresh basil leaves
Test Kitchen Techniques
Why This Recipe Works
For a vegetable gratin whose golden-brown, cheesy topping would contrast with the fresh, bright vegetables, we had to find ways to eliminate excess moisture from the vegetables. Salting the zucchini, placing the tomatoes on top, and baking the casserole uncovered allowed the tomatoes to roast and caramelize.
Before You Begin
The success of this recipe depends on good-quality produce. A similarly sized broiler-safe gratin dish can be substituted for the 13- by 9-inch baking dish. We like to use our Roasted Red Bell Peppers for this recipe.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 400 degrees. Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside.
- Toss zucchini slices with 1 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini releases at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible.
- Place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
- Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set onions aside.
- Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl. In large bowl, toss zucchini and red peppers in half of oil mixture, then arrange in greased baking dish. Arrange caramelized onions in even layer over peppers. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.
- Meanwhile, process bread in food processor until finely ground, about 10 seconds. (You should have about 1 cup crumbs.) Combine bread crumbs, remaining tablespoon oil, mozzarella, and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
More Like This
Keep Exploring
My Rating
This is a members' feature.
0 Comments