If you’re looking for a way to use up those garden goodies or are simply looking for easy ways to get in more vegetables, this is it! This Provencal gratin is quick to assemble and kid-friendly – so recruit some helping hands. I usually serve alongside a whole grain (my favorite is farro or quinoa) and piece of grilled fish for an easy weeknight dinner.
Tomato, Squash, and Eggplant Gratin
- Cutting board
- 2-quart rectangular or oval baking dish
- Large bowl
- 2 pounds ripe firm tomatoes, round or Roma sliced thin
- 1 red onion sliced thin
- ½ to ¾ pound zucchini preferably mixed green and yellow sliced thin
- 1 long, thin eggplant sliced thin (if all you can find is bulbous eggplant, cut in half or in quarters and slice thin)
- ¼ cup extra virgin olive oil
- 2 teaspoons chopped fresh rosemary plus a few sprigs
- 2 teaspoon fresh thyme leaves plus a few sprigs
- Garnish: freshly grated parmesan
- Preheat the oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish.
- Combine the vegetables in a large bowl and season with salt and pepper. Add the olive oil, chopped rosemary and thyme leaves and toss gently.
- Arrange the vegetables in rows in the baking dish in this order: tomato – eggplant – tomato – squash – onion - tomato – eggplant – tomato – etc. Each slice of eggplant should have a tomato slice on either side. The vegetables should not be lying flat; they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting slightly to one side. Insert the herb sprigs into the dish. Pour any juice left in the bowl on top. Cover tightly with foil.
- Place in the oven and bake 1 hour. Remove the foil and continue to bake for another 30 minutes, until the vegetables are thoroughly tender and lightly colored on the edges.
- Garnish with grated parmesan and serve warm.
before serving. Simply reheat in a medium oven or serve at room temperature.