Vegetable Gratin

By Debpeye

Ingredients

• 10 Sm. Red or White New Potatoes, thinly sliced & divided
• 2 Sm. Zucchini, thinly sliced & divided
• 7 Roma Tomatoes, thinly sliced & divided
• 6 Tbsp. Grated Parmesan Cheese, divided
• 1/3 C. Packed Basil Leaves, chopped & divided
• 1/2 tsp. Dried Thyme, divided
• 1/2 tsp. Dried Oregano, divided
• Olive Oil for drizzling
• 1/3 C. Chicken or Vegetable Broth

Details

Servings 6

Preparation

Step 1

Lightly grease a shallow 13x9-in. baking dish with vegetable oil. Line dish with half of the potato slices, half the zucchini slices, & half the tomato slices. Evenly sprinkle on half the cheese, basil, thyme & oregano & drizzle a little olive oil over all. Layer the remaining potatoes, zucchini & tomatoes & sprinkle the remaining cheese & herbs over all. Pour the broth evenly over the vegetables. Cover & refrigerate till ready to bake. 2 hrs. before serving, preheat oven to 400. Bake for 40-45 min. or till potatoes are tender. Serve.