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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