Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, summer vegetable gratin. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Summer Vegetable Gratin is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Summer Vegetable Gratin is something that I have loved my whole life. They’re fine and they look wonderful.

This hearty, cheesy summer vegetable gratin is packed with four veggies and is perfect for a summer dinner. Recipe by Kumquat the Cats fr. Cooking some of the ingredients beforehand is the key to a rich-tasting, nonsoggy gratin of summer vegetables: It pulls out water and. Firmly press the vegetables with a kitchen towel to remove excess water.

To begin with this particular recipe, we must prepare a few components. You can cook summer vegetable gratin using 13 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Summer Vegetable Gratin:

1. Prepare vegetable
2. Get 3 large Tomatoes
3. Prepare 3 Ears of Sweet Corn
4. Prepare 1 cup Yellow Squash
5. Get 1 cup Zucchini
6. Get 1 1/2 cup Milk (1% or higher fat)
7. Take 1 Egg
8. Get 1 tbsp Butter, melted
9. Make ready 1 cup Grated Parmesan, divided
10. Make ready 1/4 tsp cornstarch
11. Get 1 cup panko bread crumbs
12. Make ready 1 sea salt or kosher salt
13. Get 1 black pepper

This Summer Gratin is full of seasonal fresh vegetables! Serve it as a side dish to grilled meats and fish. This gratin is layered with four kinds of vegetables- onion, tomato, zucchini and yellow squash. Five steps to perfect summer gratins.

Instructions to make Summer Vegetable Gratin:

1. Preheat oven to 350.
2. Cut tomatoes into thick slices, aiming for 3 or 4 slices per tomato
3. Lightly salt each side of tomato and lay on cookie sheet fitted with a wire cooling rack to allow tomatoes to drain.
4. Cut corn off the cob.
5. Place corn, milk, cornstarch and 3/4 cup of parmesan in a saucepan over medium heat. Stir frequently to avoid scalding.
6. Slice squash and zucchini thinly.
7. Spray glass 9x13 dish with cooking spray.
8. Arrange zucchini and squash in the bottom of the dish.
9. Pat tomatoes dry with paper towels.
10. Arrange tomatoes slices over zucchini and squash.
11. Beat egg slightly.
12. Add melted butter to beaten egg and mix.
13. Add butter and egg mixture to corn mixture. Blend well.
14. Pour corn mixture over tomatoes. Spread as evenly as possible.
15. Mix panko with remaining parmesan cheese, adding more cheese if desired. Add pepper to taste. Sprinkle mixture evenly over vegetables.
16. Cover dish with foil, bake at 350 for 40-50 minutes until zucchini and squash are easily pierced with fork.
17. Remove foil and place dish under broiler until bread crumbs and cheese begin to brown, about 3 minutes.
19. Ready to serve and ENJOY!

This gratin is layered with four kinds of vegetables- onion, tomato, zucchini and yellow squash. Five steps to perfect summer gratins. Vegetable gratins aren't hard to make; they just take a little prep time and a little layering handiwork to fit them in the pan. In fact, the only way you can really ruin. This summer vegetable gratin recipe uses the summer's bounty of vegetables like summer squash, and zucchini to make a rustic yet simple gratin.

So that is going to wrap this up for this special food summer vegetable gratin recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!