Provencal Vegetable Gratin

Total Time:
1 hr 25 min
Prep:
15 min
Cook:
1 hr 10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 5 tablespoons extra-virgin olive oil, plus more for dish
  • 2 medium onions, thinly sliced
  • 3 medium cloves garlic, minced
  • 2 1/2 teaspoons kosher salt
  • 1/4 cup fresh basil leaves, torn
  • 2 teaspoons chopped fresh thyme leaves
  • 5 to 6 medium plum tomatoes, sliced into 1/4-inch rounds
  • 2 medium zucchini, sliced into 1/4-inch rounds
  • 2 medium yellow summer squash, sliced into 1/4-inch rounds
  • 1/2 cup finely grated Parmesan
Directions

Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch 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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    Absolutely delicious! The only modification I made was to cut down on the salt by about 1/2 teaspoon. Served with a roast chicken, it made a perfect meal.
    Great recipe. Added sliced fresh mushrooms to the layering process because we add mushrooms to everything. Also, happened to have a small eggplant on hand. It worked very well with the other veggies. I think the biggest hit was the addition of reduced balsamic butter sauce I served to drizzle on top. Even the non-veggie eater loved it. Will definitely make again.
    What a fantastic recipe! It was easy and yum! Between us, my husband and I ate the whole thing.
    Delicious, Easy, Beautiful! My family ate every bite of it for dinner last nite so I dont know if its better the next day or not. But I intend to find out!!
    Great Recipe for all the squash and zucchini that I grow in my garden every summer! I made a large portion so we could have leftovers and I think it tasted better the second day!
    This was great, and it looked nice too! My boyfriend said it looked like it was from a restaurant. I was very pleased with the way it turned out.
    I made this recipe an entree by adding al dente rainbow rigatoni noodles, and it turned out super yummy. My boyfriend ate three servings and he isn't usually a fan of zucchini. I also added a whole red pepper, and a half cup fresh parsley, and sprinkled mozzarella in addition to the Parmesan. Also, like other raters noted, the first round of baking needed an extra 5-10 minutes.
    Delicious! One of my faves!
    I was afraid this was going to be bland because I made something similar a few years ago, and it was soggy and sad. This happily was not. The vegetables were cooked just enough to be soft but not soggy, and the flavors were balanced and fresh. The dish was a little watery, but you can always discard the juices. The thyme and basil added great fresh flavor to the veggies, and the cheese added the necessary salt (but I added more salt anyway to play it safe). The leftovers were fantastic in scrambled eggs the next few days.
    My husband and I LOVE this dish! Its really easy to prepare and make. Its great with lasagna or meatloaf.
    I made this and it was so watery. I don't know if I did something wrong but it was not nearly as good as everyone said it would be :( While this dish was "easy" to prepare, it was definitely a pain in the ass to layer each vegetable, it would've tasted just as crappy by throwing everything in a casserole dish
    THIS IS ONE OF MY ALL-TIME FAVORITES AND IT WILL BE YOURS TOO! THE COMBINATION OF THE SQUASH, TOMATOES AND CHEESE IS PERFECT AND WHEN YOU LAYER THE VEGETABLES IN ROWS - PRETTY AS A PICTURE. EXCELLENT THE NEXT DAY ...AND EVEN COLD. I MADE IT ACCORDING TO DIRECTIONS AND - CHEEZ LOUISE- IT WAS PERFECT. THE REAL KEY TO THIS IS THE LAYER OF GENTLY "SAUTEED TIL SOFT" ONIONS ON THE BOTTOM. DO THIS CORRECTLY AND YOU WILL BE REWARDED WITH ANOTHER LAYER OF FLAVOR. YOU WILL MAKE THIS OVER AND OVER...PROMISE!
    this was excellent
     
    i used vidala onions
    This had so much flavor it made everything else on the plate pale. So easy and yummy! I was trying recipes for my upcoming Mother's day party. This one fits the bill. Wonderful! BTW, I didn't have yellow squash, so just used extra tomato and zuchinni and it came out great.
    Good stuff. I did marinate my veggies in Italian Salad Dressing, and also layered in partially cooked red potato slices. Very good.
    it was fresh and excellent. I liked that I didnt have to precook the veggies before putting them in the baking dish.
    I made this with fresh squash and tomatoes from our garden. Try to line up the veggies so they stick up above the pan a little that way the cheese on top will brown easier. The oven air needs to circulate over them to get it brown. If the veggies are lower than the pan edge they wont brown. This is a great way to use up all those summer veggies and it tastes awesome!!
    It was delicious, my family enjoyed it very much.
    Simple and delicious, and the red, yellow, and green colors looked great-- went right from the oven to the table. I was out of parmesan cheese so I shredded some parrano cheese and it tasted great.
    This goes so good with the Baked Zita.
    This recipe has now been entered as one of our staples of the week. I sub different squashes and herbs in recipe and it always tastes fresh.
    This is great even the next day, add some chicken.
    This dish was easy to prepare and just as
     
    delicious as a souffle! The entire family
     
    loved it-I will make many more times I'm
     
    sure!
    Beautiful presentation! I used freshly grated Asiago cheese and served it at room temp. YUMMMM!
    This dish is so delicious and SO beautiful! I usually don't care a lot about presentation, I just focus on taste. However, this dish is so pretty that people ooh and aah before digging in. Then the real raves come in! It is such a nice change from the traditional veggie dishes, and all of the ingredients are "regular" items that are easy to find at your local grocer.
    This recipe gets raves every time I make it. Dried herbs work as well as fresh ones. We increased the garlic and onions (sweet).
    No other way to say "It was simply Marvelous".
    After bringing this to a party, I was asked by another person to please bring it to their party also. I've made it 4 times now. One time I stuffed the onions between the vegetables, instead of on the bottom. I liked it that way too. Really nice recipe. Not the same ole, same ole.
    My boyfriend and I loved this. It was a bit time consuming, so next time I might cut my veggies up a bit smaller and just dump them on top rather than neatly arranging all those rows (if I'm not serving for company). We served with Giada's chicken parmesan and it was fantastic.
    Made this dish for a dinner party.Big hit! It's as beautiful to look at as it is to eat. My picky kids (who hate zucchini)thought it was great. Super easy to prepare. This one goes on my "make me frequently" list. THANKS TYLER for another winner.
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