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   MSGID: 35483.fidonet_cooking@1:105/500 2dd403b0   
   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   
       
   MMMMM   
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