Provencal Vegetable Gratin From Food Network Kitchens

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 5 tablespoons extra virgin olive oil, plus more for dish
• 2 medium onions, thinly sliced
• 3 medium garlic cloves, minced
• 2 1/2 teaspoons kosher salt
• 1/4 cup fresh basil leaf, torn
• 2 teaspoons fresh thyme leaves, chopped
• 5 -6 medium plum tomatoes, sliced into 1/4-inch rounds
• 2 medium zucchini, sliced into 1/4-inch rounds
• 2 medium summer squash, sliced into 1/4-inch rounds
• 1/2 cup parmesan cheese, finely grated

Recipe

• 1 preheat the oven to 375 degrees f.
• 2 lightly grease a 7 by 11-inch baking dish with olive oil.
• 3 heat 2 tablespoons of the olive oil in a large skillet over medium low heat.
• 4 add onions, garlic and 1 teaspoon of the salt.
• 5 cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned.
• 6 stir in the basil and thyme. spread on the bottom of the prepared baking dish.
• 7 toss the sliced vegetables with the remaining olive oil and salt, and pepper.
• 8 with the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
• 9 cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes.
• 10 uncover and sprinkle with the parmesan. continue baking until cheese begins to brown, about 20 minutes or so. serve hot or at room temperature.