Summer Vegetable Gratin
Fruit Salad with Honey-Lime Dressing
Ingredients
- 1 small fennel bulb, halved, cored, and sliced
- ½ onion, thinly sliced
- 1 tsp dried thyme, divided
- ¼ tsp garlic salt, divided
- ⅛ tsp pepper
- 2 Tbsp olive oil, divided
- ¾ cup freshly grated Parmesan cheese, divided
- 2 Roma tomatoes, sliced ¼-inch thick
- 1 large sweet potato, peeled and sliced ¼-inch thick
- 1 zucchini, sliced ¼-inch thick
Instructions
- Preheat oven to 400°F. Cook fennel, onion, ½ tsp thyme, ⅛ tsp garlic salt, and pepper in 1 Tbsp hot oil in a large skillet over medium heat in a large skillet 8 to 10 minutes or until onion is tender.
- Spread fennel mixture in a greased small baking dish; sprinkle with ½ cup cheese.
- Cut tomato, potato, and zucchini slices into half moons if pieces are large. Combine in a bowl. Drizzle with ½ Tbsp oil, and sprinkle with ⅛ tsp garlic salt; toss. Arrange tomato mixture in baking dish over fennel. Drizzle with ½ Tbsp oil.
- Cover with foil, and bake 30 minutes; uncover and sprinkle with ½ cup cheese and ½ tsp thyme. Bake 15 to 20 minutes longer or until potatoes are tender.
Side Dish Ingredients
- 2 oranges
- 1 Tbsp honey
- 1½ tsp lime juice
- 1 cup sliced strawberries
- 1 cup seedless green grapes
Side Dish Instructions
- Peel and section oranges over a large bowl, reserving 2 Tbsp juice in bowl.
- Whisk in honey and lime juice. Add orange sections, strawberries, and grapes; toss. Chill 2 hours, if time allows.
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