Summer Vegetable Gratin America S Test Kitchen

2 medium zucchini squash about 1 1 2 inches in diameter 2 medium yellow zucchini about 1 1 2 inches in diameter 3 to 4 plum or roma tomatoes 1 4 cup olive oil divided 1 1 4 teaspoons kosher salt divided 1 4 teaspoon freshly ground black pepper 1 small onion thinly sliced. You will also receive free newsletters and notification of america s test kitchen specials.

Summer Vegetable Gratin Cook S Illustrated Recipe Cooks Illustrated Recipes Cooks Illustrated Summer Vegetable

Transfer to colander set over bowl.

Summer vegetable gratin america s test kitchen. Gratin will appear loose and jiggle around outer edges but will thicken as it cools. Return now empty skillet to low heat and add remaining 2 tablespoons oil and garlic. Transfer to colander set over bowl.

How we use your email address america s test kitchen will not sell rent or disclose your email address to third parties unless otherwise notified. Adjust oven rack to middle position and heat oven to 350 degrees. Transfer to colander set over bowl.

Ingredients 4 teaspoons salt 2 chocolate bar biscuit croissant topping 1 jelly cotton candy jelly gummies 2 cups liquorice chocolate 2 jelly beans bonbon 2 caramels tart gummi bears 6 butterscotch caramel lollipops 12 tbsp butter cup sugar. Your email address is required to identify you for free access to content on the site. After 30 minutes run spatula around edge of skillet to loosen crust and release any juice underneath.

Brush 13 by 9 inch baking dish with 1 tablespoon oil. Cook stirring constantly until. Adjust oven rack to upper middle position and heat oven to 400 degrees.

Transfer skillet to oven and bake until top of gratin is deeply browned tomatoes are bubbling and juice has reduced 40 to 45 minutes. Toss zucchini and summer squash slices with 1 teaspoon salt in large bowl. Directions adjust oven rack to upper middle position and heat oven to 400 degree.

Let stand until zucchini and squash release at least 3 tablespoons of liquid about 45 minutes. Brush 13 by 9 inch baking dish with 1. Summer vegetable gratin sign up for our cooking newsletter how we use your email address america s test kitchen will not sell rent or disclose your email address to third parties unless otherwise notified.

Remove skillet from heat and gently stir in 3 cups. 1 pound zucchini ends trimmed and sliced crosswise into 1 4 inch thick slices see note 1 pound summer squash yellow ends trimmed and sliced crosswise into 1 4 inch thick slices see note 2 teaspoons table salt. Toss zucchini and summer squash slices with 1 teaspoon salt in large bowl.

Place tomato slices in single layer on double layer. 6 tablespoons extra virgin olive oil. Heat cup oil in 12 inch ovensafe skillet over.

Toss zucchini and squash slices with 1 teaspon salt in large bowl. Meanwhile place tomato slices in single. Brush 13 by 9 inch baking dish with 1 teaspoon.

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