Provencal Vegetable Gratin
Reduce your calories by substituting potatoes with slices of zucchini, tomato, squash, and eggplant.
Servings: 4 people
- 5 Tbsp extra-virgin olive oil plus more for dish
- 2 medium onion thinly sliced
- 3 cloves medium garlic minced
- 2 1⁄2 Tsp kosher salt
- 1⁄4 cup fresh basil leaves torn
- 2 Tsp fresh thyme leaves chopped
- 5 to 6 medium plum tomato 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 cup Parmesan cheese finely grated
Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
Heat 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.
Place 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.