Free Recipe Summer Vegetable Gratin
Recipe Type: M Recipes
Recipe Preparation: bake
Cooking Ingredients for Summer Vegetable Gratin Recipe
2 lg Leeks
1 md Zucchini
1 md Yellow squash
3 tb Olive oil
Salt; to taste
Fresh ground pepper; to
-taste
2 tb Plain bread crumbs
2 tb Parmesan cheese; grated
1 Clove garlic; minced
2 ts Fresh thyme
Summer Vegetable Gratin Preparation
Heat oven to 425 degrees. Brush a 9-inch Pyrex pie plate or gratin dish with oil. Trim stem ends of leeks; cut the white and light green parts into 1/4-inch thick diagonal rounds. Place in a bowl of cold water for 5 minutes to rid them of dirt and sand. Pat dry. Slice the zucchini and yellow squash diagonally into 1/4-inch thick slices. In a medium bowl, gently toss leeks, zucchini, squash, 2 tablespoons olive oil, and salt and pepper to taste. Arrange vegetable slices in bottom of pie plate, slightly overlapping them. In a small bowl, combine bread crumbs, parmesan, garlic, thyme and salt and pepper to taste. Mix in the remaining 1 tablespoon oil until mixture is crumbly. Sprinkle the crumb mixture over vegetables, and bake until the bread crumbs are golden brown and vegetables are tender, about 25 minutes. Makes 4 servings. Source: Martha Stewart Living Magazine, Jun 1997 S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 143 Calories (kcal); 11g Total Fat; (67% calories from fat); 3g Protein; 9g Carbohydrate; 2mg Cholesterol; 58mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 4
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