The kitchen is busy pumping out dainty finger sandwiches, chocolate cheesecakes and miniature crab cakes for a catering order for this afternoon. But that didn't stop them from coming up with delicious summer dishes for the Chef's Case. I came across this beautiful medley of vegetables and announced to Mandy that her creation will not only end up being my lunch, but will be the subject of today's blog entry.
This vegetable gratin is made up of fresh eggplant, zucchini, squash, roma tomatoes, asparagus, shredded parmesan, leeks, shallots, olive oil and salt and pepper. Although it is a "secret recipe," Mandy suggests that just about any combination of summer vegetables can work together to create a colorful vegetable gratin.
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