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Jul 11, 2010 08:19 AM

Your fave summer vegetable gratin recipe

I make the same one all the time - zucchini, onion, potato and tomato with parmesan.

Anyone else have any combinations? Do you usually sautee your veg before you put it in the gratin or layer them raw?

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  1. Maybe it's just me, but gratin is something I do only in the colder months. Summer is a time for simple EVOO, s and p grilling of veggies, or lighter dishes that allow the seasonal freshness of the veggies to shine. I barely use my stove in summer.

    I think your ingredients sound very tasty, though.

    2 Replies
    1. re: mcf

      I think you are misunderstanding the definition of gratin. It simply means baking in a shallow dish (and such a dish), topped with browned bread crumbs. Butter and cheese are common but optional. Fruit gratins are popular summer desserts.

      Apparently the OP did not search this board for suggestions, which appear in abundance below these posts, and here:

      1. re: greygarious

        I didn't misunderstand, I just don't make gratin or use my oven (or stove) much in the summer. And I wouldn't waste calories on bread crumbs when I could have melty cheese instead. :-)

        I've never heard of fruit gratin, either, but I'll take your word for it. I do make rhubarb and/or berry cobblers, though, so very similar.

    2. My Mom used to make a fabulous one that combined diced zucchini, yellow squash, eggplant, bell pepper, tomatoes in season, (or stewed canned out,) onion and a little celery and garlic. Rather than doing a saute, she'd get a pot of water boiling on the stove and blanch all the vegetables in a sieve (except the celery and garlic) for 15-30 seconds each. Let them drain well, peeled the tomatoes if fresh, and then put the casserole/gratin together.

      I remember the eggplant being the main ingredient - one large eggplant to one each medium zucchini, onion, yellow squash, and the tomatoes, cheese and croutons bound it together. She'd throw in fresh or dried basil and oregano in summer, didn't add much seasoning if it was winter and using the canned tomatoes.

      I'm sorry I don't have an actual recipe to send!

      1 Reply
      1. re: pasuga

        It sounds very good and a good use of seasonal bounty.

      2. In the summer, I tend to favor vegetable terrines over gratins. I usually do layers of roasted red pepper, eggplant, zucchini, olive tapenade, mushrooms and fresh mozzarella. I usually grill or roast my vegetables before layering and mix in a bit of broth and gelatin with each layer.

        1 Reply
        1. re: soypower

          I've nver made a terrine. Interesting new prospect. Is it served cold or can it be served at room temperature?

        2. I had the MOST amazing chard, chanterelle and farro gratin at a local restaurant last month and I have been looking for a similar recipe to make it at home ever since! I love any gratin that incorporates lots of leafy greens!

          My go-to is celaric, shallot (or purple onion), greens, potato and fennel. I usually add a few toasted nuts to the topping (along with the bread crumbs, etc.) and sometimes, when I don't care about how many calories it is - I use croissant for the top layer!! So yummy and easy!