Recipe: Green Tomato and Zucchini Gratin with Feta Cheese and Oregano

Makes 6 to 8 servings

7 tablespoons extra-virgin olive oil, divided

1 large red onion, halved and cut in 1/4-inch slices

1/2 teaspoon salt

1 teaspoon granulated sugar

4 teaspoons freshly minced garlic, divided

1/2 cup vermouth or dry white wine

2 tablespoons coarsely chopped fresh oregano leaves, divided

Pinch crushed red pepper flakes

1 teaspoon lemon zest

1 1/4 pounds green tomatoes (about 3 medium), cored and cut crosswise into 1/4-inch slices

1 1/4 pounds zucchini (about 3 to 4 medium), cut diagonally into 1/4-inch slices

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup crumbled feta cheese

2 cups fresh bread crumbs (about 4 slices sandwich bread; see note) or 1 cup panko crumbs

1. Position a rack in the center of the oven. Preheat oven to 400

degrees. Spray the sides and bottom of a 1 1/2-quart gratin pan or an 8-by-10-inch baking dish with nonstick cooking spray.

2. In a medium skillet, over medium-high heat, add 2 tablespoons of olive oil. When the oil shimmers, add the onion, salt and sugar and cook, stirring frequently, until the onions soften, about 5 to 7 minutes. Turn the heat to medium-low, continue cooking, stirring occasionally, until they turn golden brown and caramelize, about 20 to 25 minutes.

3. Add 3 teaspoons minced garlic to the onions and cook until fragrant, about 1 minute. Add the vermouth. Turn the heat to medium high and cook until liquid is absorbed, about 3 minutes. Set aside.

4. In a large bowl, mix 3 tablespoons of olive oil, 1 tablespoon of oregano, red pepper flakes, lemon zest and the remaining minced garlic. Add the sliced tomatoes, zucchini, salt and black pepper and toss to coat.

5. In the gratin dish, arrange the first row of zucchini, by standing them up and then tipping them at a 45-degree angle against the side of the pan, slightly overlapping the edges (don't worry about making it too pretty — it will all get covered up soon). Next, arrange a single layer of tomatoes next to the zucchini in a shingle pattern. Repeat, alternating rows of vegetables until all are used. Then evenly distribute the onion mixture over the vegetables. Bake until tender, about 40 to 45 minutes.

6. Remove the gratin from the oven. Raise the oven temperature to 450 degrees. Evenly sprinkle the feta cheese over the gratin. Mix the bread crumbs with the remaining 2 tablespoons of olive oil and spread in an even layer over the top. Bake until the top is golden brown, about 8 to 10 minutes. Remove from the oven and sprinkle the top with the remaining chopped oregano. Let cool for 10 minutes and serve.

Note: To make fresh bread crumbs, tear the white sandwich bread into quarters. Place in a food processor and pulse until the bread has an even, coarse texture.

From Jolene George