Gratin of Summer Vegetables in Pesto
Recipe adapted from Anne Willan, Good Food, No Fuss
This is a great accompaniment to grilled fish or chicken. I also love it over pasta. Feel free to experiment with the vegetables you use. Eggplant and peppers might also work nicely.
(serves 4-6)
2 medium summer squash (about 3/4 lb.)
2 medium zucchini (about 3/4 lb.)
1lb. tomatoes
2 onions, thinly sliced
salt and pepper
1 batch pesto
Heat the oven to 350˚. Cut zucchini and squash roughly into 3/4” chunks. Toss in a large bowl. Cut tomatoes into 3/4” chunks, discarding cores and add, along with onions to squash. Season with salt and pepper. Toss the vegetables with pesto so they are evenly coated with sauce. Brush a 1-1/2 quart gratin dish with oil. Spread the veggies in the baking dish and bake until the vegetables are tender and brown, 40-50 minutes. Serve hot or room temperature.
This is a great accompaniment to grilled fish or chicken. I also love it over pasta. Feel free to experiment with the vegetables you use. Eggplant and peppers might also work nicely.
(serves 4-6)
2 medium summer squash (about 3/4 lb.)
2 medium zucchini (about 3/4 lb.)
1lb. tomatoes
2 onions, thinly sliced
salt and pepper
1 batch pesto
Heat the oven to 350˚. Cut zucchini and squash roughly into 3/4” chunks. Toss in a large bowl. Cut tomatoes into 3/4” chunks, discarding cores and add, along with onions to squash. Season with salt and pepper. Toss the vegetables with pesto so they are evenly coated with sauce. Brush a 1-1/2 quart gratin dish with oil. Spread the veggies in the baking dish and bake until the vegetables are tender and brown, 40-50 minutes. Serve hot or room temperature.
Labels: basil, summer squash, tomatoes, zucchini
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