Provencal Vegetable Gratin

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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.

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What a fantastic recipe! It was easy and yum! Between us, my husband and I ate the whole thing.

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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!!

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I have planted a vegetable garden in my Seal Beach hometown community plot and the zucchini,garlic,yellow squash,tomatoes and basil are very easy to grow and they are prolific! What a wonderful recipe to use my own veggies in a delicious way. They can be reheated and eaten the next day, still tasting good.

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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!

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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.

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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.

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Delicious! One of my faves!

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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.

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My husband and I LOVE this dish! Its really easy to prepare and make. Its great with lasagna or meatloaf.