Provençal Vegetable Gratin
July 13, 2015
Here is one way to use up some of your summer vegetable harvest. I actually did not place the sliced vegetables in compact upright rows due to the fact the tomatoes, zucchini and squash were all different sizes. I just cut them up and stirred it all together. You can do it either way, it all tasted the same!
- Prep: 15 mins
- Cook: 1 hrs
- Yields: 4 - 6 ServingsHere is one way to use up some of your summer vegetable harvest. I actually did not place the sliced vegetables in compact upright rows due to the fact the tomatoes, zucchini and squash were all different sizes. I just cut them up and stirred it all together. You can do it either way, it all tasted the same!
Ingredients
5 Tablespoons extra-virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 medium cloves garlic, minced
¼ cup fresh basil leaves, torn
2 teaspoons fresh thyme leaves, chopped
5 to 6 medium plum tomatoes, sliced into ¼ inch rounds
2 medium zucchini, sliced into ¼ inch rounds
Directions
1Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
2Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
3Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
4Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
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