Summer Vegetable Gratin - cooking recipe

Ingredients
    2 large leeks, sliced 1/4-inch thick (1 cup)
    1 medium zucchini, sliced 1/4-inch thick (1&1/4 cups)
    1 medium yellow squash, sliced 1/4-inch thick (1&1/4 cups)
    2 tablespoons olive oil
    salt
    pepper
    2 tablespoons fine dry breadcrumbs
    2 tablespoons finely grated parmesan cheese
    2 teaspoons fresh thyme (please use fresh, it makes all the difference)
    1 minced garlic clove
Preparation
    Coat a shallow 2 quart baking dish with non stick cooking spray; set aside.
    Rinse,trim and slice leeks; pat dry with paper towel.
    In a medium bowl, combine leeks, zucchini, yellow squash and 1 tablespoon of the oil.
    Sprinkle with salt and pepper.
    Transfer vegetables to prepared baking dish.
    In a small bowl, stir together bread crumbs, cheese, thyme, garlic and remaining 1 tablespoon olive oil.
    Sprinkle crumb mixture evenly over vegetables.
    Bake at 425\u00b0F for 20-25 minutes or until vegetables are tender.

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