Tomato & Squash Gratin

This is another recipe aquired from my sister in law’s bridesmaid luncheon. I had never tried it before (I am a picky eater). You will LOVE this recipe. This is good old southern homecooking at it’s best. It is perfect for those summer garden vegetables .It can be motified for various vegetables or cheeses.




Tomato Squash Gratin
5-6 plump Roma tomatoes
grated parmesan cheese
4-6 yellow squash
shredded mozzarella cheese
4-6 zucchini
olive oil
3 sweet onions
butter
1 bulb fennel
sea salt
Fresh or dried thyme or oregano minced
breadcrumbs
Minced garlic (2 cloves)

Slice onion and sauté them in olive oil and butter until golden brown. Finely chop fennel and sauté’ with garlic. Slice vegetables on the bias ¼” thick (use a mandolin for this). Place tomatoes on a shallow plate to drain juices. Line the bottom of a casserold dish with the caramelized onions and sautéed fennel. Assemble the vegetables in layers at a 60-75 degree angle, adding salt, herbs, and cheeses between each layer. Drizzle with olive oil and top with more cheese, herbs, and breadcrumbs moistened in olive oil or butter. Bake at 375 degrees for one hour and 10 minutes. The gratin is ready when the top is browned and bubbles are visible around the edges. It will generally pull away from the sides of the pan a bit.