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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spring Vegetable Gratin
 Categories: Vegetarian
      Yield: 4 Servings
 
      2 tb Olive oil
      5    Scallions; chopped
      2 cl Garlic; minced
      2 tb Fresh dill, tarragon, or
           - basil; minced
      1 lb Small new red or
           - white potatoes;
           - unpeeled & thinly sliced
           Salt
           Black pepper; freshly ground
      1 md Yellow summer squash;
           - halved lenthwise & cut
           - into 1/4" thick slices
      8 oz Thin asparagus; trimmed
    1/4 c  Vegetable broth
    1/2 c  Fresh bread crumbs
    1/4 c  Slivered or chopped almonds
 
  Preheat the oven to 400?F. Heat 1 tb olive oil in a large skillet
  over medium heat. Add the scallions & garlic and cook, stirring,
  until fragrant, about 30 seconds. Stir in 1 tb minced dill and set
  aside.
  
  Lightly oil a 2 qt gratin dish. Arrange the potato silces in the
  bottom of the dish. Season to taste with salt & pepper. Top with the
  scallion mixture. Add a layer of squash and a layer of tomatoes, then
  season to taste with salt & pepper.
  
  Arrange the asparagus on top in a spoke-like fashion. Pour on the
  broth, sprinkle with the remaining 1 tb dill, and season to taste
  with salt & pepper.
  
  In a small bowl, gently blend the bread crumbs and remaining 1 tb
  olive oil with a fork to combine. Stir in the almonds and sprinkle
  the mixture evenly on top of the gratin.
  
  Bake until the vegetables are tender and the top is golden brown,
  about 45 minutes. Let rest for 5 minutes before serving.
  
  As an accompaniment, I like to serve bruschetta topped with garlicky
  white beans or another hearty topping.
  
  Recipe by Vegan Planet by Robin Robertson
 
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