Monday, September 20, 2010

goodbye gratin

Let's face it. Many of us are past our prime. Or at least we feel that way some days. This is especially true for me on days when baby omnivore has kept me up all night. Unfortunately, many of my favorite vegetables are also about to be past their peak.

When this happens I make my goodbye gratin. I make this every year about this time. Its how I send off my favorite summer veggies in one fell swoop. While I can still get these guys year round - they just aren't the same. So, I like to make this dish to celebrate them one final time.

For this recipe which makes four servings you will need:
1 large zucchinni
1 large yellow squash
1 medium tomato
1/2 red onion
fresh herbs (I chose oregano this time.)
olive oil
salt & pepper
1/2 cup of seasoned bread crumbs
1/2 cup of shredded parmesan cheese

Preheat the oven to 375 degrees. Dice the veggies and place them in a bowl. Coat with the oil, herbs, salt and pepper. Place them in a greased glass baking dish. Cover the veggies with the bread crumbs and cheese. Bake for about 30 minutes or until the top gets golden and bubbly.

menu ideas:
Some nights, many nights in fact, the carnivore and I share the same side dishes, but we eat different entrees. It really isn't as complicated as it might seem. This night we both had grilled corn and boiled buttered potatoes. Then he has grilled chicken (which he cooks) and I can make my own main course - this fantastic gratin. If you have a carnivore who does eat these veggies it would make a great side dish.

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