ROASTED VEGETABLE GRATIN

Roasted Vegetable Gratin image

Provided by ebbtide

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 yellow squash, cut into 1/4 in slices
3 tomatoes, cut into 1/2 in slices
10 ounces mixed mushrooms, cut into 1/4 in slices
6 tablespoons olive oil
3 garlic cloves, minced
14 ounces rustic bread, crusts removed and cut into 2 in slices
salt and pepper, to taste
2 teaspoons dried basil
1 teaspoon thyme

Steps:

Preheat oven to 400°F.
In small bowl, combine olive oil and garlic, then coat bottom of 9X13 baking dish with 1 1/2 teaspoons of the garlic infused oil.
Tear the bread into 2 in pieces and fit tightly in the bottom of the dish.
Drizzle the bread with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the bread with half the basil.
In a medium bowl, toss the vegetables with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the tomato slices with salt and pepper.
Arrange all vegetables on top of the bread, overlapping if necessary. Sprinkle with thyme, salt and pepper and drizzle with the remaining oil.
Bake the gratin for about 40 minutes, until the veggies begin to brown and bottom of bread is golden.
Remove from oven and let cool slightly, about 5 minutes. Sprinkle with remaining basil, cut into pieces and serve.