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Roasted Vegetable Gratin

Source of Recipe

Food TV Network


List of Ingredients

2 Tablespoons extra virgin olive oil plus more
2 medium onions, thinly sliced
3 medium cloves garlic, minced
2 1/2 teaspoons salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme or dill or cilantro
5 to 6 medium plum (Roma) tomatoes, sliced in 1/4 inch rounds
2 medium zucchini, sliced in 1/4 inch rounds
2 medium yellow summer squash (the ones that look like zucchini but are yellow)
1/2 cup grated Parmesan cheese (for flaishik, eliminate the cheese)




Recipe

Heat 2 Tablespoons olive oil in a large skillet over medium low heat. Add the onions, garlic and 1 teaspoon salt. Cook, stirring occasionally for 5 minutes until completely softened and cooked but not browned. Stir in the herbs. Spread on the bottom of a lightly oiled 7 x 11 inch baking dish.
Toss the sliced vegetables with the remainng olive oil and salt and pepper. With the long side of the baking dish facing youo, alternate the sliced vegetables in rows, overlapping each vegetable slice on top of the previous one, on top of the onion mixture.
Cover the dish with aluminum foil and bake until the vegetable are softened, about 30 - 35 minutes. Uncover and sprinkle with the Parmesan (or not) and continue baking about 20 minutes or so. Serve hot or at room temperature.