Summer Vegetable Gratin with Roasted Peppers and Smoked Mozzarella

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Appears in Cook's Illustrated July/August 2008

Layering summer's best vegetables into a gratin can lead to a memorable side dish—or a watery regret. This French casserole deserves better.

SERVES 6-8 as a side or 4 as a light main dish

TIME 2 hours, plus 1¼ hours salting

Summer Vegetable Gratin with Roasted Peppers and Smoked Mozzarella

WHY THIS RECIPE WORKS

For a vegetable gratin whose golden-brown, cheesy topping would contrast with the fresh, bright vegetables, we had to find ways to eliminate excess moisture from the vegetables. Salting the zucchini, placing the tomatoes on top, and baking ...

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