Provençal tomato and summer squash gratin

Step 1/4

• 150 g cherry tomatoes
• 100 g summer squash
• 1 zucchini
• salt
• pepper

• baking dish
• oven
• cutting board
• knife

Preheat the oven to 160°C/320°F. Slice summer squash and zucchini and add to a baking dish along with cherry tomatoes.

Step 2/4

• 2½ tbsp olive oil
• salt
• pepper

Drizzle the vegetables with half of the olive oil, season with salt and pepper, and transfer to oven. Roast at 160°C/320°F for approx. 30 min.

Step 3/4

• 75 g Pecorino cheese
• ½ clove garlic
• 15 g hazelnuts
• 25 g breadcrumbs
• 7½ g thyme

• food processor

In the meantime, add Pecorino cheese, garlic, hazelnuts, breadcrumbs, and thyme to a food processor and pulverize to combine.

Step 4/4

• 2½ tbsp olive oil

Remove baking dish from oven and increase temperature to 200°C/400°F. Sprinkle the Pecorino-hazelnut mixture on top of vegetables and drizzle with remaining olive oil. Transfer back to oven and bake for another 15 min., or until golden brown on top. Enjoy!

Enjoy your meal!