Summer squash and tomato gratin

Jon Kupkowski
The ReFarmery, Rio Linda

This one-pan recipe showcases a medley of colorful vegetables that are abundant in late summer. Vine-ripe tomatoes, summer squash and Mediterranean herbs create a simplified ratatouille—and it's the simplicity of the dish that allows each ingredient to shine.

Ingredients

1 medium onion, chopped
2 cloves garlic, minced
2 to 3 tbsp. olive oil
1 yellow squash, thinly sliced
1 zucchini, thinly sliced
3 medium tomatoes, thinly sliced
Salt and pepper, to taste
Chopped fresh thyme, basil or oregano (optional)
1/4 cup grated parmesan

Directions

Preheat oven to 350 degrees. Sauté onion and garlic in a hot skillet with 1 tbsp. olive oil. Spread 1/2 to 3/4 of the sautéed mixture across the bottom of a cast-iron pan or round, oven-safe dish. In a spiral pattern, layer yellow squash, zucchini and tomatoes. After circling the outer portion of the dish, keep making smaller circles until the entire dish is filled. Drizzle with 1 to 2 tbsp. olive oil, salt and pepper, then top with remaining sautéed mixture and your choice of optional herbs. Top with parmesan and bake for 25 to 35 minutes or until cheese begins to brown.

Serves 2 to 4 as a side dish, or 1 as a main dish

Photo courtesy of Jon Kupkowski