When you’re a kid your entire year revolves around Christmas break and Summer vacation. Now that I am an “adult” I still look forward to Summer and then I quickly realize that I still have to go to work everyday…… but on the bright side there’s less traffic?? Anyways, I love the fact that we can have people over, grill out, and enjoy the beautiful weather. Here is another recipe from recipegirl that would be a perfect side dish for a backyard feast. I urge you to go the her site and check out her entertaining section. You can choose from numerous themes and browse all the yummy recipes that I can’t wait to try.
- 2 Tbsp olive oil
- 2 medium onions (about 14 oz. total), thinly sliced
- 1 clove garlic, minced
- 1¼ lbs small ripe tomatoes, cored and cut into ¼-inch slices
- ¾ lb (about 2 small) zucchini, cut into ¼-inch slices
- ¾ lb (about 2 small) yellow summer squash, cut into ¼-inch slices
- 3 Tbsp olive oil, divided
- ¼ cup chopped fresh thyme leaves, divided
- 1 tsp salt, divided
- 1¼ cups freshly grated Parmesan cheese, divided in half
- freshly ground black pepper to taste
In a medium skillet, heat the 2 Tbsp. olive oil over medium heat. Add the onions and sauté, stirring frequently, until limp and golden brown (about 20 minutes). Reduce heat to medium-low if they’re browning too quickly. Add garlic in the last minute or two.
Spread onions evenly in the bottom of an oiled 2 quart shallow dish. Let cool.
Preheat oven to 375°.
Put tomato slices on a shallow plate to drain for a few minutes, and then discard the collected juices.
In a medium bowl, toss zucchini and squash slices with 1½ Tbsp. olive oil, 2 Tbsp. thyme, and ½ tsp. salt.
Sprinkle 1 Tbsp. thyme over the onions in the dish. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese. Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese. Repeat with a row of squash, then repeat rows, sprinkling each with cheese, until the dish is full. You may want to press the rows tight (like you’re trying to stand them more upright) two or three times as you go along. Season lightly with pepper and remaining ½ tsp. salt. Drizzle remaining 1½ tsp. olive oil over everything.
Combine remaining cheese with remaining 1 Tbsp. thyme and sprinkle this liberally over the whole gratin. Bake 65-70 minutes, until well-browned all over and juices have bubbled for a while and reduced considerably. Let cool at least 15 minutes before serving.