Provencal Vegetable Gratin

Provencal Vegetable Gratin
Provencal Vegetable Gratin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5 tbls extra virgin olive oil plus more for dish

  • 2 medium onions, thickly sliced

  • 3 medium cloves garlic, minced

  • 2 1/2 tsp kosher salt

  • 1/4 C fresh basil leaves, torn

  • 2 tsps chopped fresh thyme leaves

  • 5 to 6 medium plum tomatores, sliced into 1/4 inch rounds

  • 2 medium zucchini sliced into 1/4 inch rounds

  • 2 medium yellow summer squash sliced into 1/4 inch rounds

  • 1/2 C finely grated Parmesan

Directions

Preheat oven to 375 degrees. Lightly greast a 7 x 11 inch baking dish with olive oil. Heat 2 tbls of the olive oil in a large skillet over medium low heat. Add onions garlic and 1 tsp 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 buttom of the prepared baking dish. Toss 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. Cover 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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