Vegetable Gratin
This gratin can be eaten as a side dish or as main course. Leftovers of the gratin make a perfect lunch the next day.
- 75 ml extra-virgin olive oil
- 2 onions (thinly sliced)
- 3 cloves garlic (minced)
- pinch salt
- 1 handful fresh basil leaves
- fresh thyme leaves (to taste)
- 6 tomatoes (sliced or canned tomatoes)
- 2 zucchini (sliced)
- 2 yellow or red paprika (sliced)
- 2 yellow summer squash (sliced )
- 1 aubergine (optional)
- 120 gr Parmesan (finely grated )
-
Preheat the oven to 180 degrees. Grease baking dish with olive oil.
-
Heat a little olive oil in a large frying pan. Add onions, garlic and a pinch of salt. Cook, stirring occasionally, for 5 minutes, until completely softened. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
-
Toss the sliced vegetables with the remaining olive oil and salt, and pepper.
-
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 melt, about 20 minutes.
