Provencal vegetable gratin

  • Preparation Time15 mins
  • Cooking Time70 mins
  • Serves4
  • DifficultyEasy
5 tablespoons extra-virgin olive oil, plus more for dish
2 medium yellow summer squash, sliced into 0.5cm rounds
2 medium courgettes, sliced into 0.5cm rounds
5 to 6 medium plum tomatoes, sliced into 0.5cm rounds
2 tsp chopped fresh thyme leaves
25g fresh basil leaves, torn
2 1/2 teaspoons salt
3 medium cloves garlic, minced
2 medium onions, thinly sliced
75g finely grated Parmesan
Preheat the oven to 190C/Gas 5. Lightly grease a 18cm by 28cm baking dish with olive oil.

Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 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 vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.

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 brown, about 20 minutes or so. Serve hot or at room temperature.

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