Classic Vegetable and Herb Gratin

This French inspired classic is practically a meal in and of itself. It's also perfect as a side dish at your next BBQ. Just throw some corn on the cob along with fish, shrimp skewers or chicken on the grill, serve the gratin on the side and some berries and fresh whipped cream (spiked with a bit of Grand Marnier for the adults) for dessert and you're all set.

Although basil is the typical herb of choice for gratins, I didn't have any on hand and I wasn't about to drag Blake to the store again, so I substituted tarragon and was pleasantly surprised with the anise-y flavor it delivered. Actually, I originally thought I’d just use the tarragon for the time being and go ahead and write basil in the recipe, but I’ve definitely decided against that. The tarragon makes the dish.

And okay, okay, I realize the thought of making the 8-step gratin might seem domestic drudgery-ish, but really, most of the “steps” just involve letting the veggies sit (so the liquid drains off) and layering. It’s really not a labor intensive dish at all. And…. if you, like me, have experimented numerous times with gratin recipes only to have them end in a watery disappointment, this one is the exception. If you take the time to follow the steps carefully you’ll be richly rewarded with a truly exceptional gratin everyone in the family will love.


Classic Vegetable and Herb Gratin

Serves: 6


5 tablespoons extra virgin olive oil
1 pound zucchini, ends trimmed and sliced crosswise into 1/4-inch thick slices
1 pound yellow summer squash, ends trimmed and sliced crosswise into 1/4 inch thick slices
2 teaspoons salt, divided
4 large ripe tomatoes, sliced 1/4 inch thick
2 Spanish onions, halved lengthwise and thinly sliced
3/4 teaspoon freshly ground black pepper
6 medium cloves garlic, minced, divided in half
2 tablespoons minced fresh tarragon, divided
2 slices sprouted whole grain bread (such as Ezekiel 4:9), torn into pieces
1 cup grated Parmesan cheese

1.Adjust oven rack to upper-middle position and heat oven to 400 degrees. Spray a 13 x 9-inch baking dish with extra virgin olive oil cooking spray. Set aside.

2.Place zucchini and squash slices in a large bowl. Toss vegetables with 1 teaspoon salt. Transfer vegetables to a colander set over a large bowl and let stand for about 45 minutes, or until vegetables release a little more than 2 tablespoons of liquid. Arrange vegetable slices on triple layer paper towels. Firmly press each slice to remove as much liquid as possible.

3.Place tomato slices in a single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let sit 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.

4.Meanwhile, heat 1 tablespoon extra virgin olive oil in a large non-stick skillet over medium heat. Add onions, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened, about 20 minutes. Set onions aside.

5.Combine half of the garlic, 2 tablespoons extra virgin olive oil, remaining 1/2 teaspoon pepper, and 1 tablespoon chopped tarragon in a medium bowl.

6.Place zucchini and summer squash in a large bowl. Toss with half of the garlic-tarragon mixture. Arrange zucchini and squash on the bottom of the prepared baking dish. Arrange onions in an even layer over the squash. Slightly overlap tomato slices in a single layer on top of the onions. Spoon the remaining garlic-tarragon mixture evenly over the tomatoes. Bake, uncovered, for 40 to 45 minutes.

7.Meanwhile, place bread in a food processor and pulse into fine crumbs. Add the remaining 2 tablespoons extra virgin olive oil, remaining half of the garlic, remaining tablespoon of tarragon and salt to taste. Set crumb topping aside.

8.Remove baking dish from the oven and increase heat to 450 degrees. Sprinkle bread crumb topping evenly on top of tomatoes. Bake gratin about 10 minutes, or until crumb topping is golden brown. Remove baking dish from the oven, carefully drain any excess liquid into the sink (there shouldn’t be much), and let sit for 15 minutes. Serve at room temperature.