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Summer Vegetable Gratin Recipe

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This recipe for Summer Vegetable Gratin, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Koepke
Added: Sunday, February 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tb olive oil
1 small onion chopped
1 med or large red pepper diced
1 medium zucchini diced
1 to 2 large garlic cloves to taste minced or pressed
Salt and pepper to taste
Kernels cut from one large ear of corn
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
1 large tomato,peeled,seeded and diced
3 large eggs
1/4 cup milk
2 oz.Greyere cheese grated about 1/2 cup or to taste

Directions:
Directions:
Preheat oven to 375. Lightlt brush 2 quart gratin or other shallow baking dish such as a 13x9 in dish with a bit of oil set aside.
Heat olive oil over medium heat in large heavy non stick skillet. Add onions and cook until softened, stirring often about 3-5 minutes. Add red pepper
and cook stirring until it begins to soften about 3 min. Add zucchini, garlic and about 1/4 tsp salt and continue to cook stirring often until zucchini is translucent but still bright green. Stir in corn, black pepper and thyme and cook stirring a few minutes longer until corn is barely tender. Sir in tomato, remove from heat and put in baking dish. Spread vegetables in an even layer.

Beat together eggs and milk. Add cheese plus more salt and pepper to taste and stir together. Pour over vegetable mixture. Bake 30-40 min until firm and brown.

Number Of Servings:
Number Of Servings:
Serves 8 as a side dish or 4 as a main dish
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is good hot or at room temperature and can be made several hours ahead.

 

 

 

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