Gratins are a delicious way to prepare fresh summer vegetables to serve your family or guests as a side dish. I can eat this as the entrée though, with a crisp salad and crusty bread. There is no need to peel the vegetables. Start by sautéing the mushrooms, onions and garlic. Slice the vegetables, layer them in a dish, add the bread crumb and cheese topping; bake for a great dish. Omit the bacon for savory vegetarian meal.
Speaking of layering vegetables in a dish, the oval Le Creuset Stoneware Au Gratin dish Mom gave me years ago is perfect for this recipe. It’s shallow, bakes the dish evenly and looks great going from the oven to the dinner table. This is a wonderful thing which leads me to something wonderful for all of you good people out there ~~~~
We all love getting a package in the mail and I’m sure you’d love receiving a Le Creuset product of your own! Sean at CSN Stores kindly offered me a $60 voucher for a Le Creuset giveaway. How about that? $60! It excited me and I can’t even win it but, I am very excited about it for you!
I’m sure most of you are like me and could really use this $60 voucher to get that special Le Creuset product you’ve always dreamed about. Their products are of the best quality and style in gorgeous colors, making them a great durable product. I know as I’ve had my Le Crueset Au Gratin dish for many years!
Here are the rules:
1. This giveaway is open only to
and Canadian readers. U.S.
2. You must be a follower of this blog by using Google Friend Connect.
3. Leave a comment on this post telling me you are a follower.
4. Look at the Le Creuset site on the link above and tell me what you’d like to win and in what color.
Entries will be received through midnight, Wednesday, August 18, 2010.
The winner will be picked by a random number generator on Thursday, August 19, 2010.
Good luck and I hope you win!
Now, for the recipe:
Into the oven
Voila! Dinner time!
Zucchini, Yellow Squash and Red Bell Pepper Gratin
3 slices bacon, fried crisp
8 ounces mushrooms, sliced
1 small red onion, chopped
2 cloves garlic, chopped
2 tablespoons olive oil, divided
2 zucchini, sliced
2 yellow summer squash, sliced
1 red bell pepper, sliced
½ jalapeño pepper, chopped
1 tomato, sliced
½ teaspoon sea salt
½ teaspoon McCormick’s seasoned pepper
1 teaspoon dried thyme
1 cup bread crumbs
1/3 cup Parmigiano-reggiano cheese, grated
1/3 cup Monterey Jack cheese, grated
Fry bacon. Set aside. Drain drippings from skillet.
Spray a shallow baking dish with cooking spray. Set aside.
In a skillet in olive oil, sauté the mushrooms, onion and garlic until liquid is rendered. Set aside.
In a large bowl, place zucchini, squash and bell pepper.
Add salt, pepper and thyme.
Add mushroom, onion mixture and combine.
In the baking dish, assemble the vegetables in a single layer, almost standing up.
Add tomatoes throughout the dish.
Bake at 400 degrees for 30 minutes.
Meanwhile, combine bread crumbs and cheeses.
Toss with remaining olive oil.
Remove baking dish from oven.
Scatter crumbled bacon over top.
Sprinkle bread crumbs over top.
Return to oven for 15 minutes or until golden on top.
Pam’s note: After the dish baked and before adding the bread crumbs, I tilted the dish and drained the juice in the bottom with a baster. Bill told me this is one of the best “ad-lib” dishes I’ve made after visiting the farmer’s market and selecting the great veggies. It was delicious!