Our summer gratin recipes for filling veggies

The art of steaming summer vegetables

Zucchini, tomatoes, peppers, eggplant…From June, summer vegetables are used in all our recipes for lasagna, vegetable pies and gratin. What is the advantage of this? It’s easy to make, but it’s also a way to make the most rebellious vegetables possible. Especially if you add cheese, smoked salmon or ham.

Still convinced? What if we told you that vegetable gratin is the champion of fast and anti-waste dishes? To save time, you can already prepare all the items in advance, or use leftovers from the day before. Next, combine everything with milk and eggs, and cover them with a brittle dough or cottage cheese. We finally put the dish in the oven, and that’s it! Convenient, isn’t it?

Our tip for a first-class gratin

Some vegetables like zucchini and tomatoes release a lot of water during cooking. To avoid this problem, remember to pre-filter or pre-cook the salt to remove as much moisture as possible. This will prevent the vegetables from soaking the entire dish.

Which gratin to adopt this summer?

simple tian

With sunny greens, Provençal tian is the summer dish par excellence.

How do we do?

Cut the tomatoes, onions, eggplant and zucchini into slices of the same thickness, and place them vertically in the dish. Be sure to alternate the vegetables and press them firmly to help them cook. Season and then sprinkle with a handful of fresh thyme. On the cooking side, leave in the oven for at least 45 minutes at 180 ° C.
Served with slices of white fish or grilled meat.

Soft Clafoutis

If we are used to tasting cherry clafoutis for dessert, then the savory version is absolutely delicious.

How do we do?

Prepare a mixture of eggs, milk and flour. 2 eggs, 20 cl of milk and 1 tbsp. Flour soup stack for 4 persons. Mix well to avoid lumps. Put the vegetables (cherry tomatoes, spinach, chopped zucchini, etc.) on a plate, then cover with the mixture. Bake for 30 to 40 minutes at 180°C, the center will still shiver when it comes out of the oven.

Crunchy vegetable crumbs

The king of improvisation, this delicious meat crumb requires minimal preparation for maximum enjoyment. Especially if you have pre-chopped or already cooked vegetables.

How do we do?

We cut the vegetables into cubes or slices according to size, then arrange everything in a gratin dish. If desired, mix in wok pieces of bacon that were previously browned, crumbled tuna, or feta cubes. Don’t forget to salt the first layer and then cover with a crumbly, salty dough made of flour, butter, and Parmesan. All that remains is to bake at 200 ° C, until the crumbs turn well brown, and they are ready!
The dough can also be garnished with hazelnuts, crushed almonds, rice flour or oatmeal to add crispiness.

For inspiration, let yourself slip away from our free summer picks.

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