|
July
2007
Recipe
Gratin
of Summer Vegetables in Mint Pesto
At home
we make this recipe all summer long with vegetables from the
market. Then, in early September, the magic moment arrives when
every ingredient comes from our own garden. The name pesto comes
from the Italian ‘pestare’, to pound, as with a mortar and pestle.
Basil is the traditional choice of aromatic herb but
others, such as flat leaf parsley or cilantro, are just as good.
Mint is my particular favorite ‑ an underestimated herb, I think.
Serves
4-6
-
2
medium zucchini (about 330g/¾lb)
-
2
medium yellow or scallop squash (about 330g/ ¾lb)
-
450g/1lb tomatoes
-
2
onions, thinly sliced
-
salt
and pepper
-
For
the Pesto
-
a
medium bunch (about 40g/1½oz) of mint or other herb
-
3
garlic cloves, peeled
-
30g/1oz/¼ cup grated Parmesan cheese
-
2
tablespoons pine nuts
-
175ml/6fl oz/¾ cup olive oil, more for the dish
-
1.5
liter/1¼ quart/1½ quart gratin or baking dish
-
Heat
the oven to 180ºC/350°F/Gas 4. Wipe the zucchini and squash with
damp paper towels and cut them in uneven 2cm/¾in chunks.
(There’s no need to dice them neatly). Toss them into a large
bowl. Core the tomatoes, cut them in chunks, and add them to the
zucchini and squash with the onions, salt, and pepper. Brush the
gratin dish with olive oil.
-
Make
the pesto: Tear the mint leaves from the stems, discarding the
stems, and, if you like, reserve some sprigs for decoration.
Purée the mint leaves, garlic, cheese, and pine nuts in a food
processor with 2-3 tablespoons of the olive oil. Gradually add
the remaining oil with the blades turning so that the sauce
emulsifies. It should be a rather loose consistency, thinner
than mayonnaise but thicker than salad dressing. Season it to
taste with salt and pepper.
-
Add
the pesto to the vegetables and toss so they are well coated
with sauce. Spread them in the baking dish and bake until they
are very tender and brown, 40-50 minutes. Decorate the
vegetables with herb sprigs, and serve the gratin hot or at room
temperature.
Shortcut: Use one of the good ready-made pesto sauces on the
market.
Getting Ahead: Gratin of Summer Vegetables says Mediterranean
to me, a dish that can be baked ahead and keeps happily for a day
at room temperature, longer in the refrigerator. Just before
serving, you might want to pick up its flavors by sprinkling the
gratin with a little more olive oil and some lemon juice or
vinegar – in effect a vinaigrette dressing.
On
the Side: A gratin of summer vegetables is the perfect
accompaniment to grilled fish.
In
the Glass: A chilled rosé wine from anywhere you fancy. |
