If you’re looking for a cosy baked vegetable dish, look no further than Ad Hoc’s Summer vegetable gratin. Seeing as Summer officially ended yesterday I had to hurry up and make this before it was too late. I was able to find all the vegetables, except the yellow squash. I guess yellow squash season is officially over.
As sad as I am to see Summer and yellow squash season go, I’m super excited about fall. Crispy, sunny days, crunchy leaves, and a chill in the air leave me wanting to cozy up at home with a big bowl of comfort food. Even though this isn’t your typical cold weather gratin, I find it completely appropriate for fall.
Thinly sliced rounds of zucchini, eggplant and tomato are layered over sautéed onions and topped with panko, rosemary, and parmesan. After all the slicing and arranging, the vegetables are put in the oven to bake until they become meltingly creamy and yielding.
The smell of this gratin baking is so delicious that if you’re anything like me, you’ll be peeking into the over every 5 minutes or just to check if it’s done. Be patient, it isn’t, but if you wait, it’ll be worth it.
I’d say this is one of Ad Hoc’s most accessible recipes, but if I were to change anything, it’d be the instruction order. In the book, Keller tells you to slice the vegetables first, but it just made more sense for me to sauté the onions while I was slicing. Also, I think I’d slice thinner than the suggested 1/4 inch, just because I think thinner vegetables layer better.
I’ll definitely be making this gratin again, maybe with some more fall appropriate vegetables. Do you guys have any favourite fall vegetables?