Directions for: Grilled Zucchini and Tomato Gratin
Ingredients
Zucchini and Tomatoes1 green zucchini, thinly sliced on the diagonal and grilled
1 yellow zucchini, thinly sliced on the diagonal and grilled
2 tomatoes, sliced, vine ripe
1 tsp olive oil (5 ml)
Coarse salt and freshly cracked black pepper
Toppingcup Panko or bread crumbs (75 ml)
2 tsp olive oil (10 ml)
1 clove garlic, chopped
cup freshly grated parmesan or grano padano (125 ml)
2 Tbsp chopped parsley (30 ml)
1 Tbsp chopped basil (15 ml)
1 tsp chopped thyme (15 ml)
1 tsp crushed lavender flowers (5 ml)
1 Tbsp fresh oregano (15 ml)
Coarse salt and freshly cracked black pepper
Directions
Zucchini and Tomatoes1. Preheat grill to medium high. Toss zucchini in the olive oil and season with salt and pepper.
2. Grill zucchini slices for about 1 minute per side, depending on how thick the slices are looking for zucchini to be tender crisp, that is little pliable but not soft.
Topping1. Add the panko, olive oil, garlic, Parmesan and herbs to a small bowl. Season the mixture with salt and pepper to taste. Stir to thoroughly combine or mix with your fingertips.
2. Preheat the broiler on high.
3. Layer zucchini and tomato slices, overlapping the slices to create 1 layer in the baking dish. Sprinkle with the crumb mixture. Place directly under broiler and cook until crumb mixture is golden brown and vegetables are heated through, about 2 minutes (depending on how hot the broiler is).
See more: Vegetables, Tomatoes, Herbs, Cheese, Grill, Barbeque, Bake, BBQ