VEGETABLE GRATIN PROVENCAL

VEGETABLE GRATIN PROVENCAL image

Yield 8 servings

Number Of Ingredients 11

5 tablespoons extra-virgin olive oil, plus more for the dish
2 medium onions, thinly sliced
3 medium cloves garlic, chopped fine
2 1/2 teaspoons salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme leaves
5 to 6 medium plum tomaotes, 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 finely grated Parmigiano
*36 rounds of each item will perfectly fill the 8" X 8" baking dish

Steps:

Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for about 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. Toss the sliced vegetable rounds with the remaining oil and salt and pepper. Place them on edge, in compact rows, on top of the onion mixture in the baking dish, alternating the colors. You should have four rows of rounds. Cover with aluminum foil and bake until softened, about 30 minutes. Uncover, sprinkle with the Parmigiano. Continue baking until cheese begins to brown, about 20 minutes or so. Can be served hot or at room temperature.