Summertime Gratin

Summertime Gratin

(feeds two very hungry people as a side dish or four normal appetites)

2 T. olive oil

1 medium onion, sliced

1/2 large fennel bulb, sliced

1 small zucchini

1 small yellow squash

1 Japanese eggplant

grape tomatoes, or plum tomatoes

sprinklings of chopped fresh herbs. I used thyme, rosemary and oregano

salt, pepper


1/4 cup parmesan cheese

1/4 cup seasoned bread crumbs

1 T. butter

  1. Saute the onions and the fennel in the olive oil until caramelized. This should take about 30-40 minutes. Place in the bottom of an oiled oven-proof casserole. The one I used measured 10 inches by 7 inches at the widest points.
  2. Slice the zucchini, squash and eggplant about 1/8 inch thick. Slice the grape tomatoes in half, or if using plum tomatoes, about 1/8 inch thick. Arrange atop the fennel/onion mixture in shingled fashion. Sprinkle with salt, pepper and fresh herbs.
  3. Melt the butter in a pan and turn off the heat. Add the parmesan cheese and bread crumbs and blend well.
  4. Sprinkle the topping over the casserole
  5. Bake, covered with aluminum foil, for 1/2 hour at 400 degrees.
  6. Remove the foil and bake at 425 for another 10 minutes or until the topping is browned.