Summer Vegetable Gratin

2 medium yellow squash, cut into ½” chunks
2 medium zucchini, cut into ½" chunks
½ large red onion, thinly sliced
1 cup cherry or grape tomatoes, cut in half
6 T. olive oil, divided in half
2 cloves garlic, minced
3/4 cup Panko bread crumbs
½ cup smoked mozzarella, shredded
½ cup Parmesan cheese, shredded
1 t. salt

Spread yellow squash, zucchini, red onion and tomatoes on a large cookie sheet or jelly roll pan. Toss with 3 T. olive oil and the garlic. Roast at 450 degrees for 30-40 minutes until vegetables are tender, slightly dark and caramelized. To ensure even roasting, toss the vegetables half way through the cooking time. Remove from oven. Transfer vegetables to a shallow baking pan

While vegetables are roasting, combine in a bowl 3 T. olive oil, bread crumbs, smoked mozzarella cheese, Parmesan cheese, salt and garlic.

Spread bread crumb and cheese mixture evenly over roasted vegetables and return to oven for 5-10 minutes, until cheese is melted and bread crumbs are toasted.

Serves 8

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