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.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.


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4.9 66
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
What a fantastic recipe! It was easy and yum! Between us, my husband and I ate the whole thing. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Delicious! One of my faves! item not reviewed by moderator and published
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. item not reviewed by moderator and published
My husband and I LOVE this dish! Its really easy to prepare and make. Its great with lasagna or meatloaf. item not reviewed by moderator and published

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Cookout Sides & Salads