Tuesday, March 25 2014, 01:46 PM MDT
Summer Squash, Tomato and Potato Gratin
As Aired on June 20, 2013
Recipe Courtesy of Chef Victoria Topham, Pinon Market and Café.
2 t extra-virgin olive oil or olive oil pan spray
6 C yellow onions, sliced thin
4 cloves garlic, minced
Pinch brown sugar
1 t balsamic vinegar
1 ½ lb zucchini (about 3 medium), sliced into thin disks
1 ½ lb Roma tomatoes (about 6 medium), sliced into thin disks
1 lb Idaho potatoes (about 2 medium), peeled and sliced into thin disks
2 T fresh parsley, thyme and tarragon
Crumb Topping Ingredients:
1 ½ C good quality sandwich bread torn into pieces
1 individual serving size bag on non-fat potato chips
¼ C parmesan cheese, shredded
1 T olive oil
2 t lemon zest
2 t garlic, minced
1.) Pulse the bread, parmesan cheese, potato chips (if using), lemon zest, garlic & parsley in a food processor to combine. Add olive oil and using quick on-off pulses process to coat crumb mixture lightly with olive oil. Set aside
2.) Heat oil or pan spray in a nonstick skillet over medium heat. Add onions and cook until softened and slightly wilted. Reduce heat. Add garlic, sugar and salt and continue cooking until onions are browned. Add balsamic vinegar and cook until vinegar has evaporated. Remove from heat and set aside.
3.) Preheat oven to 350 degrees. Coat a 9 x 13" baking dish with pan spray. Place a layer of onions in the bottom of the prepared dish. Alternate layers of sliced tomato, minced herbs, potato and zucchini on top of the onions until all vegetable are used. Sprinkle lightly with salt and pepper.
4.) Cover gratin with plastic film and aluminum foil. Bake until vegetable are almost tender and yield slightly when pierced with a knife (20-25 minutes).
5.) Carefully remove foil and plastic film. Sprinkle bread crumb topping evenly over gratin. Return to oven and bake 20 minutes longer or until topping is browned and vegetables are cooked through. Let cool 15 minutes before serving.
6.) Serve with Green Herb Sauce (recipe given on Pinon’s Facebook page) Serves 8
(Copyright 2013 Sinclair Broadcasting Group.)