Vegetable Gratin

 

Ingredients

• Olive oil

• 2 yellow onions, sliced thinly

• 2 zucchini sliced in rounds

• 4 Roma tomatoes, sliced and drained

• 2 yellow squash, sliced in rounds

• Fresh thyme

• 2 cups Parmesan cheese, grated

• Salt and pepper to taste

Directions

Preheat oven to 375°

Caramelize onions in two tablespoons of olive oil, stirring frequently. Once done, spread evenly on lightly oiled baking dish. This can be any kind of shallow, ovenproof container. I like to use one that will look pretty on the dinner table.

Place the vegetable rounds in a large bowl and drizzle lightly with olive oil, thyme, salt, and pepper. Mix gently with your hands. Arrange rows of like vegetables in your dish alternating and sprinkling with the grated Parmesan cheese. Top with any remaining thyme and cheese.

Cook in the oven for an hour, but start checking at about the 45-minute mark since cooking times depend on the thickness of your slices, the size of your baking dish, and the consistency of your oven’s heat.

Note: Make sure that you slice your vegetables the same thickness. You can use more or less cheese, depending on personal taste and even include mozzarella slices mixed in with the veggies. This is just a guide. Feel free to make substitutions.