Name: Summer Vegetable Gratin
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 medium zucchini (about 390 g); 1 small eggplant (about 150 g); 2 medium tomatoes (about 238 g); 50 g thinly sliced leek leaves; 2 tablespoons olive oil; ½ cup grated mozzarella cheese (about 80 g); 2 tablespoons tomato paste; 2 tablespoons water; ½ teaspoon dried oregano; ½ teaspoon dried thyme; ½ teaspoon salt

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Summer Vegetable Gratin is a colorful and delicious dish that highlights the very best of seasonal produce. With layers of zucchini, eggplant, tomatoes, and sautéed leeks baked under a topping of gooey mozzarella cheese, this recipe is as beautiful as it is satisfying. It’s a versatile, wholesome option that works as both a hearty vegetarian side dish or a light main meal.

summer-vegetable-gratin

Why You’ll Love This Recipe

Showcases Seasonal Veggies: Perfect for using fresh zucchini, eggplant, and tomatoes during the summer months.
Comforting Yet Light: Creamy, cheesy, and savory without being too heavy.
Easy to Prepare: Simple steps with minimal prep for maximum flavor.
Versatile Dish: Works as a side at barbecues or dinners, or as a main course with a salad.
Nutritious and Flavorful: Packed with fiber, vitamins, and fresh herbs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 medium zucchini (about 390 g)
1 small eggplant (about 150 g)
2 medium tomatoes (about 238 g)
50 g thinly sliced leek leaves
2 tablespoons olive oil
1/2 cup grated mozzarella cheese (80 g)

Sauce Mixture
2 tablespoons tomato paste
2 tablespoons water
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon salt

Directions

Preheat Oven: Preheat oven to 400°F (200°C).
Sauté Leeks: Heat olive oil in a skillet over medium heat. Add leeks and sauté until tender. Spread them evenly across the bottom of an 8×8-inch baking dish.
Layer Vegetables: Slice zucchini, eggplant, and tomatoes into 1/4-inch rounds. Arrange them in alternating layers over the leeks.
Prepare Sauce: In a bowl, whisk together tomato paste, water, oregano, thyme, and salt. Pour evenly over the layered vegetables.
Bake Covered: Cover dish with foil and bake for 40 minutes, until vegetables are tender.
Add Cheese: Remove foil, sprinkle mozzarella cheese over the top, and bake uncovered for 15 minutes until golden and bubbly.
Rest and Serve: Allow gratin to cool for 10 minutes before serving.

Servings and timing

Servings: About 6
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Variations

Cheese Options: Swap mozzarella with Gruyere, Parmesan, or feta for a different flavor.
Herb Twist: Add fresh basil, rosemary, or parsley for more aroma.
Protein Boost: Add chickpeas or white beans between layers for a more filling dish.
Breadcrumb Topping: Sprinkle breadcrumbs mixed with olive oil on top for extra crunch.
Vegan Version: Use dairy-free cheese or nutritional yeast.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 350°F until warmed through, or microwave for convenience.
Freeze in individual portions for up to 2 months. Thaw overnight before reheating.

FAQs

Can I make this dish ahead of time?

Yes, assemble it up to a day in advance and refrigerate. Bake just before serving.

Do I need to peel the eggplant?

No, the skin softens when baked, but you can peel it if preferred.

Can I use different vegetables?

Absolutely—bell peppers, squash, or mushrooms make great additions.

Can I make it without cheese?

Yes, it will still be flavorful without cheese. Try topping with seasoned breadcrumbs instead.

How do I prevent watery gratin?

Slice vegetables evenly and bake uncovered at the end to evaporate excess liquid.

What can I serve this with?

It pairs well with grilled meats, roasted chicken, or a crisp green salad.

Can I use fresh herbs instead of dried?

Yes, substitute with double the amount of fresh herbs for maximum flavor.

Is this dish gluten-free?

Yes, it’s naturally gluten-free as written.

Can I double the recipe?

Yes, use a larger baking dish and increase the cooking time slightly.

Can I serve it cold?

It’s best warm, but it can also be enjoyed at room temperature as a refreshing summer dish.

Conclusion

Summer Vegetable Gratin is a vibrant, wholesome, and flavorful way to enjoy seasonal produce. With tender layers of zucchini, eggplant, and tomato baked in a savory herb-tomato sauce and topped with melted mozzarella, this dish is as beautiful as it is delicious. Serve it as a colorful side at gatherings or as a satisfying light meal, and it’s sure to impress every time.

Chef Sophia