A vegetable gratin is a delicious, vegetarian dish, that is easy to make.
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- 3 roma tomatoes
- 4 or 5 potatoes
- 2 bell peppers
- 3 medium zucchini
- 2 or 3 eggplant
- 1 cup chopped onions
- 2 garlic cloves, finely grated
- 1 tsp of chopped thyme/oregano
- 1/2 cup olive oil plus more for drizzling
- 1/2 cup finely grated parmesan cheese
- 1/2 cup dried breadcrumbs
- salt, pepper
1Preheat oven to 350 degrees.
Slice vegetables with a mandoline as close in size as possible and toss with olive oil and a lite sprinkling of sea salt.
Combine parmesan, bread crumbs, garlic and thyme in a small bowl.
2Arrange a layer of overlapping slices of 1/3 of the potatoes on the bottom of gratin dish. Sprinkle 2-3 tbs of the breadcrumb mixture over the top. Add a row of tomatoes, eggplant, pepper, zucchini until you the pan is filled adding a layer of breadcrumbs on top of each layer. (I garnish the top layer with overlapping slices of zucchini and tomatoes).
Sprinkle the top with any of the remaining breadcrumb/cheese mixture and a light sprinkling of salt.
3Bake for 45 minutes until the vegetables are completely tender when pierced with a knife. Remove from the oven and allow to rest for 10 minutes. Server with a light drizzle of Olive Oil.
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