Crisp Tomato, Zucchini and Eggplant Bread Gratin
Jerry Traunfeld created this gorgeous gratin to highlight ripe, juicy tomatoes and other late-summer vegetables, which moisten the crispy bread crust as they bake. "Don't be afraid to lift a corner with a spatula and check to see whether the bread is toasted," he says. "When it's browned, it's done."
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The gratin can be baked up to 2 hours in advance. Reheat in a 350° oven or serve at room temperature.
This summery gratin is lighter than most because it doesn't contain any cream or cheese, making it an ideal dish to pair with an equally summery rosé, say, from France's Loire Valley.