Gratin’s are simple to assemble, visually impressive and easily adapted to what’s in season. Great served as dinner, and an impressive potluck contribution with little effort.

We Provide
  • 2 Golden Squash
  • 1 Red Onion
  • 1 Red Bell Pepper
  • 1 Clove Garlic
  • 1 Oz. Fresh Basil
  • 6 Tablespoons Grated Parmesan Cheese
  • 3 Heirloom Tomatoes
  • ½ C. Panko Bread Crumbs
  • 1 Tablespoon Butter
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauté Pan
  • Casserole Dish
  • Small Sauce Bowl
  • Medium Mixing Bowl
  • Cutting Board
  • Chefs Knife
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Step 1


Preheat oven to 400. Preheat sauté pan over medium heat with 1 tablespoon olive oil. While that heats up, dice the red onion and the garlic. Once the oil in the pan shimmers, add in the onion and garlic. Saute for 3 minutes over medium heat.

Step 2


While your aromatics cook, prep the rest of your veggies. Cut the squash into half moons and dice the bell pepper into bite sized pieces. Once the onion is transparent add in the rest of the veggies and season with salt and pepper. Saute over medium heat for 10 minutes.

Step 3


While your veggies sauté, chiffonade the basil and slice the tomatoes, set aside. Melt the butter in the small sauce bowl in the microwave and add in the panko breadcrumbs, salt and pepper, stir to combine. Set aside.

Step 4


Once your veggies have softened add in 2 tablespoons of the Parmesan cheese and the basil (Saving some for final plating) toss to combine and transfer into your casserole dish. Cover with sliced tomatoes, then the seasoned panko and finally the remaining Parmesan cheese.

Step 5


Place in hot oven and bake for 20 minutes, or until the tomatoes have softened and the top is golden brown.

Step 6


To plate, place a few scoops of the summer gratin onto a plate next to your salad and finish with a pinches of fresh basil.



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