September Gratin

In spite of its name, you can make this gratin pretty much any time of year, as the ingredients are readily available in the supermarket. However, it really does shine in late summer and early fall, when farmers’ market stalls are brimming with fleshy red and yellow peppers and squashes of all kinds. (This recipe is slightly adapted from Big Night In.)

SEPTEMBER GRATIN
Makes 4-6 servings

INGREDIENTS
For the vegetables:
1/4 cup extra-virgin olive oil
2 sweet bell peppers, 1 red and 1 yellow, trimmed and sliced lengthwise into thin ribs
1 zucchini, trimmed, cut in half lengthwise, then cut crosswise into thin coins
1 yellow summer squash, trimmed, cut in half lengthwise, then cut crosswise into thin coins
1 small yellow onion, halved and cut into thin half-rings
20 cherry tomatoes, halved
1/4 cup sliced sun-dried tomatoes marinated in oil
Fine salt and freshly ground black pepper to taste
1/2 teaspoon sweet or smoked paprika
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh basil

For the topping:
2 cups fresh breadcrumbs (see NOTE)
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Pinch of fine salt
3 to 4 tablespoons extra-virgin olive oil, plus more for the baking dish

INSTRUCTIONS
1. Heat the oven to 400 F.

2. Heat the olive oil in a large skillet or shallow saucepan on medium heat. When the oil is shimmering tip in the vegetables, stirring to coat them with the oil. Sauté, stirring often, for 10 minutes, or until the vegetables have begun to soften. Season with a generous pinch of salt and a few grindings of pepper. Stir in the paprika and thyme. Sauté another 10 minutes or until the vegetables are tender and browned in spots. Remove from the heat and stir in the basil.

32. While the vegetables are cooking, heat the oven to 400° F and make the topping: Mix the bread with the Parmigiano cheese, salt, and olive oil, making sure the oil is distributed evenly throughout.

4. Lightly coat an oven-proof baking dish with olive oil. (Or, use individual baking dishes or crocks, as in the photo above.) Turn the vegetables into the dish, spreading them out evenly, and top with the breadcrumb mixture. Bake for 20 minutes, or until the top is crisped and golden-brown. Remove from the oven and allow the gratin to sit for about 10 minutes before serving.

NOTE: To make fresh breadcrumbs, remove the crusts from a large chunk of sturdy Italian bread (about 1/3 of a 1-pound loaf). Tear the chunk into large pieces, put them in the work bowl of a food processor and pulse until reduced to coarse crumbs.