Midsummer Night's Supper

This week's share from Rushton Farm includes many summer favorites: juicy red tomatoes, bright yellow squash, a flash of deep green basil. Put them all together, and you've got a flavorful summer vegetable gratin. The instructions involve removing much of the moisture from the vegetables before cooking, to avoid a soupy gratin. This extra step is well worth it, and involves merely letting the lightly-salted vegetables rest and drain, giving you plenty of time to prep the remaining ingredients and even to marinate chicken or whip up a chilled dessert while you are waiting.

This makes enough for four vegetarian main dishes (serve with a simple tossed salad and a well-chilled white Burgundy) or six-to-eight sides, perfect with grilled chicken or fish.

Gratin of Summer Squash and Tomatoes
Adapted from Cook's Illustrated (July 2008)

Ingredients
6 tablespoons extra-virgin olive oil, divided
2 pounds summer squash (prettiest with green and yellow, but either works), ends trimmed and sliced crosswise into 1/4-inch-thick coins
2 teaspoons table salt
1 1/2 pounds ripe tomatoes, sliced 1/4 inch thick
2 medium onions, halved lengthwise and thinly sliced (about 3 cups)
3/4 teaspoon ground black pepper
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1 tablespoon minced fresh thyme leaves
1 large slice white sandwich bread, ripped in four
2 ounces grated Parmesan cheese (about 1 cup)
2 medium shallots, minced (about 1/4 cup)
1/4 cup chopped fresh basil leaves

Instructions
Preheat oven to 400 degrees, with rack in upper-middle position. Grease a 13x9 inch baking dish (or gratin casserole dish) with 1 tablespoon oil; set aside.

Place summer squash slices in a colander. Toss with 1 teaspoon salt and let rest about 45 minutes. Transfer squash slices to clean, absorbent towels. Cover with paper towels and press firmly to remove as much liquid as possible. You will be amazed at how much liquid comes out!

Place tomato slices in single layer on absorbent towels. Sprinkle evenly with 1/2 teaspoon salt and let rest about 30 minutes. Cover with paper towels and press firmly -- but not too hard -- to dry tomatoes. The idea is to dry them without squashing them.

Meanwhile, caramelize the onions: heat 1 tablespoon oil in a large, nonstick skillet over medium heat. When oil is shimmering, add onions, 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute, stirring occasionally, until onions are softened, melty and deep golden brown, 20 to 25 minutes. Set onions aside.

In a small bowl, mix garlic, 3 tablespoons oil, 1/2 teaspoon pepper, and thyme. Toss dried summer squash in a large bowl with half of oil mixture, then layer in the bottom of the greased baking dish. Evenly layer caramelized onions over squash. Layer tomato slices on top of onions. overlapping slightly if necessary. Top with remaining garlic-oil mixture, spread evenly over tomatoes. Bake for about 45 minutes, or until vegetables are tender and tomatoes are starting to crisp at edges.

For topping, pulse bread in food processor until finely ground, no more than 10 seconds. (Yield: approximately 1 cup crumbs) Mix bread crumbs, 1 tablespoon oil, cheese and shallots in medium bowl. Remove baking dish from oven and crank heat to 450 degrees. Top the vegetable mixture evenly with the bread-crumb mixture and bake gratin an additional 5 to 10 minutes, until cheese is just browned. Sprinkle with minced basil and let rest out of oven 10 minutes before serving.

The whole of summer in each bite.