We enjoyed a lovely Solstice dinner on the deck last evening. The theme was "yellow" to represent the summer sun. The menu included grilled honey-mustard chicken, saffron rice and squash gratin. Dessert was peach cobbler.
GOLDEN SQUASH GRATIN
3 tablespoons olive oil
1 medium onion, chopped
1 yellow bell pepper, cut into 1” squares
2 yellow crookneck squash, sliced
16 oz. package yellow cocktail-size tomatoes
14.5 oz. can wax beans, drained
¾ teaspoon salt
¼ teaspoon lemon pepper
¼ cup chopped fresh basil
TOPPING:3 tablespoons grated Parmesan cheese
¼ teaspoon salt
½ cup panko bread crumbs
1 tablespoon olive oil
Preheat oven to 350*In an ovenproof skillet, sauté chopped onion in olive oil for 3 – 4 minutes.
Add diced bell pepper and continue cooking for another 3 – 4 minutes.
Next add sliced squash to veggie combo, cover and cook for about five minutes.
Add cocktail tomatoes, cover and cook again for several minutes.
Total cooking time for veggies has been about 15 minutes.
Finally add drained wax beans to other veggies in pan.
Add seasonings and fresh basil and gently stir all ingredients together to combine.
To make topping, in a small bowl, mix Parmesan cheese, ¼ teaspoon salt and panko crumbs.
Scatter crumb mixture over veggies.
Drizzle with remaining 1 tablespoon olive oil.
Place pan in oven and bake about 20 minutes until topping is crisp and lightly browned.
Serve hot or at room temperature.
About six servings