Who doesn't love a good - and I mean good - side dish?
I've been saying for years that I think it's the sign of a good chef who can lovingly make the side dish as interesting, flavorful, and delectable as the main.
And you know what? .....Taryn @ Sweetly Serendipity is a pro. Not to mention an awesome super babe. Hey - when a girl can make vegetables taste the way she did, a girl's gotta butter her up. Besides, how else am I gonna talk her into coming to Victoria to cook me dinner?
...Starting this week, "Post from Another Blog" posts are going to be a little different around here. Instead of simply (and separately) picking a recipe from any old blog we felt like, Haydn and I are taking turns choosing a blog from which we will both select a recipe from and see what we come up with. Will we choose the same recipe? Will we choose different ones? The suspense is killing me! Okay, maybe not. But I think it'll be more interesting, yes?
So for this week's blog, we're taking on Taryn. I chose Taryn because I know her from The Secret Recipe Club and after having made her fabulous rice pudding, I felt like the woman and her blog deserved more props because as I said earlier, she's kind of awesome.
And this time around, just as the first, she did not disappoint. I only have 3 words for you: Summer. Vegetable. Gratin.
The crunchyness of the breadcrumby salty Parmesan, sweetness of the caramelized onions, delicateness of the Summer friendly squash, and acidity from the tomatoes made this a highly enjoyable side that I plan on making again. For reals. Thank you Taryn darling!
Summer Vegetable Gratin
(printable recipe) - serves 4.
1 Lb Zucchini, sliced into 1/4" thick rounds.
1 Lb Yellow Zucchini, sliced into 1/4" thick rounds.
3-4 Large Ripe Tomatoes, sliced 1/4" thick.
2 Medium Onions, halved and sliced thin (approx. 3 cups).
2 Medium Sized Garlic Cloves, minced.
1 Tbsp Fresh Thyme, stemmed and chopped.
6 Tbsp Extra Virgin Olive Oil.
1 Handful Fresh Basil Leaves, chopped or roughly torn.
1 C Panko Crumbs.
1 C Parmesan Cheese, grated.
Coarse Sea Salt and Fresh Cracked Black Pepper.
Extra Virgin Olive Oil.
What to Do:
Toss the zucchini in a colander with a good helping of salt. Let sit for about 45 minutes and drain well - you may want to pat dry with a tea towel to remove excess moisture.
In a separate colander (or lay on a towel on the counter) - do the same with the tomatoes.
As your veggies de-moisturize, heat a couple Tbsp of oil in a large saute pan over medium heat. Once hot, add the onions. Stir well. Turn the heat down to medium-low and slowly caramelize them, stirring every few minutes or so until dark golden brown. Remove from the heat and set aside.
Pre-heat your oven to 400 degrees F and spray a 9 X 9" baking dish with non-stick spray.
As the oven heats, combine the garlic, 3 Tbsp of oil, a good helping of pepper and thyme in a mixing bowl. Add the zucchini and toss well to coat.
Pour the entire zucchini bowl into the prepared baking dish, topping with the onions and finishing off with the tomatoes, overlapping just slightly.
Place in the oven and bake 40-45 minutes or until the tomatoes are pulling away from the sides of the dish and the edges are just starting to brown.
In a bowl, mix together the panko, parmesan and a Tbsp of oil. Remove the dish from the oven, turn the heat up to 450 degrees and top with this mixture. When the oven is ready, place back inside and allow the top to brown and crust (approx 5-10 minutes).
Remove from the oven, top with the basil, and serve.
What's your favorite part of a meal? Appeteaser? Main? Side? Dessert? The alcohol?
This post is linked up with Cast Party Wednesday; Whole Foods Wednesday; Frugal Days, Sustainable Ways; The Wednesday Fresh Foods Blog Hop; Showcase Your Talent Thursday; Keep it Real Thursdays; Full Plate Thursday; Tastetastic Thursday;