Mediterranean Summer Vegetable Bake
This Mediterranean Summer Vegetable Bake is the perfect dish to celebrate the bounty of summer garden produce, reminiscent of family gatherings and festive occasions. The harmonious layers of tender zucchini and summer squash, sweet and tangy tomatoes, and caramelized onions create a colorful and flavorful experience. Topped with a crunchy layer of seasoned breadcrumbs and fresh herbs, this dish marries textures beautifully. While it shines on its own as a vegetarian main course, it also pairs wonderfully with crusty bread, allowing you to savor every drop of its delicious juices. For those seeking a vegan option, it's easy to omit the cheese without sacrificing flavor. Enjoy this dish hot from the oven or at room temperature for picnics or potlucks, making it a versatile addition to any meal. Inspired by a recipe from America's Test Kitchen, this gratin is sure to impress any crowd, whether at a summer barbecue or a winter holiday feast.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
extra virgin olive oil
5 teaspoons (divided, used for greasing and cooking)
zucchini
1 lb (ends trimmed and sliced into 1/4 inch thick slices)
summer squash
1 lb (ends trimmed and sliced into 1/4 inch thick slices)
table salt
2 teaspoons (for seasoning and drawing moisture from vegetables)
ripe tomatoes
1.5 lbs (sliced into 1/4 inch thick slices)
medium onions
2 (halved lengthwise and sliced thin, about 3 cups)
ground black pepper
3/4 teaspoon (for seasoning)
garlic cloves
2 medium (minced (or pressed through a garlic press, about 2 teaspoons))
fresh thyme leaves
1 tablespoon (minced)
white bread
1 large slice (torn into quarters for breadcrumb topping)
parmesan cheese
2 ounces (grated (about 1 cup))
medium shallots
2 (minced (about 1/4 cup))
fresh basil leaves
1/4 cup (chopped for garnish)
Instructions
1
Preheat your oven to 400°F (200°C) and adjust the oven rack to the upper-middle position. Lightly brush a 13x9-inch baking dish with 1 teaspoon of olive oil and set aside.
2
In a large bowl, toss the zucchini and summer squash slices with 1 teaspoon of salt. Transfer the mixture to a colander set over a bowl to catch excess liquid. Allow the vegetables to sit for about 45 minutes to release moisture. Afterward, arrange the slices on triple-layered paper towels, cover with another triple-layered towel, and press down firmly to absorb any remaining moisture.
3
While the squash drains, arrange the tomato slices in a single layer on double-layered paper towels and sprinkle them with 1/2 teaspoon of salt. Let stand for 30 minutes, then press firmly with a second layer of paper towels to remove excess water.
4
In a non-stick skillet, heat 1 teaspoon of olive oil over medium heat until shimmering. Add the sliced onions, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until the onions are softened and deeply caramelized, about 20-25 minutes. Once done, set aside.
5
In a small bowl, combine the minced garlic, 2 teaspoons of olive oil, remaining 1/2 teaspoon of black pepper, and minced thyme. In a large bowl, toss the drained zucchini and squash with half of this oil mixture. Layer this in the prepared baking dish.
6
Spread the caramelized onions over the squash layer, then arrange the tomato slices slightly overlapping on top. Drizzle the remaining garlic-oil mixture evenly over the tomatoes. Bake the dish in the preheated oven until the vegetables are tender and the tomatoes have begun to brown around the edges, about 40-45 minutes.
7
In the meantime, process the torn bread in a food processor until it forms fine crumbs, totaling about 1 cup. In a separate medium bowl, combine the breadcrumbs, the remaining teaspoon of olive oil, grated parmesan cheese, and minced shallots.
8
Once the vegetable bake is finished, remove it from the oven and increase the temperature to 450°F (230°C). Immediately sprinkle the breadcrumb mixture evenly over the top and return it to the oven. Bake until the topping is bubbling and lightly browned, about 5-10 minutes.
9
Once baked, remove from the oven, sprinkle with chopped fresh basil, and let the gratin sit at room temperature for about 10 minutes before serving to allow flavors to meld.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Mediterranean Summer Vegetable Bake?
It is a colorful dish featuring layers of zucchini, summer squash, tomatoes, and caramelized onions topped with seasoned breadcrumbs and parmesan.
Is the Mediterranean Summer Vegetable Bake vegetarian?
Yes, this dish is a vegetarian main course that celebrates garden produce.
How can I make this recipe vegan?
To make the recipe vegan, simply omit the parmesan cheese from the breadcrumb topping.
What temperature should I preheat the oven to?
Start by preheating your oven to 400°F (200°C) for the initial baking phase.
How should the zucchini and summer squash be sliced?
The zucchini and summer squash should be trimmed and sliced into 1/4 inch thick slices.
Why do I need to salt the squash and zucchini beforehand?
Salting the squash and zucchini for 45 minutes draws out excess moisture, preventing the bake from becoming watery.
How do I prepare the tomatoes for this bake?
Slice the tomatoes into 1/4 inch thick slices, sprinkle with salt, and let them stand on paper towels for 30 minutes to remove moisture.
How long does it take to caramelize the onions?
The onions should be cooked over medium heat for about 20 to 25 minutes until they are softened and deeply caramelized.
What herbs are used in the vegetable seasoning?
The recipe uses minced fresh thyme leaves and minced garlic combined with olive oil.
How are the vegetables layered in the baking dish?
Layer the squash and zucchini first, followed by the caramelized onions, and then the tomato slices on top.
What is the initial baking time for the vegetables?
Bake the vegetables at 400°F for 40 to 45 minutes until tender and the tomatoes begin to brown.
How do I make the breadcrumb topping?
Process one large slice of white bread into fine crumbs and mix with olive oil, grated parmesan, and minced shallots.
What type of cheese is used in the topping?
The recipe calls for 2 ounces of grated parmesan cheese, which is approximately 1 cup.
What oven temperature is used for the final browning?
Increase the oven temperature to 450°F (230°C) after adding the breadcrumb topping.
How long does the topping take to brown?
The breadcrumb topping takes about 5 to 10 minutes to become bubbling and lightly browned.
What should I use for a garnish?
Garnish the finished dish with 1/4 cup of chopped fresh basil leaves.
How long should the dish rest before serving?
Allow the gratin to sit at room temperature for about 10 minutes to let the flavors meld.
Can this dish be served cold or at room temperature?
Yes, it is versatile and can be enjoyed hot from the oven or at room temperature for picnics.
What size baking dish is required for this recipe?
A 13x9-inch baking dish is recommended.
What are some suggested pairings for this vegetable bake?
It pairs excellently with crusty bread to soak up the juices from the vegetables.
How much zucchini and squash is needed?
You will need 1 lb of zucchini and 1 lb of summer squash.
What is the inspiration behind this recipe?
This recipe was inspired by a version from America's Test Kitchen.
How many onions are used in the bake?
The recipe uses 2 medium onions, which equals about 3 cups when sliced thin.
Can I use dried thyme instead of fresh?
While the recipe calls for 1 tablespoon of fresh minced thyme, you can substitute with dried thyme, though fresh provides a more vibrant flavor.
What kind of oil should I use?
Extra virgin olive oil is recommended for both cooking the onions and greasing the dish.
Are shallots included in the recipe?
Yes, 2 minced medium shallots are mixed into the breadcrumb topping for extra flavor.
Is this a healthy recipe?
Yes, it is a healthy, vegetable-dense dish with fresh ingredients and olive oil.
Can I use a food processor for the breadcrumbs?
Yes, the instructions suggest processing torn bread in a food processor until it forms about 1 cup of fine crumbs.
What is the purpose of the paper towels in this recipe?
Paper towels are used to press and absorb excess moisture from the salted squash and tomato slices.
Does this recipe count as a one-dish meal?
Yes, it is tagged as a one-dish meal and a casserole.