Provencal Vegetable Gratin

I made this dish last week for the meeting of the two families.   My parents got to meet Lisa’s parents for the first time.    It’s an old favorite I saw on FoodTV – decided to pull it out for something I can make here, assemble and transport to Wheeling to cook.    I used regular vine tomatoes but I think if I make it again, I would use the firmer roma tomatoes and maybe slice at an angle for bigger pieces.   The regular tomatoes got kind of mushy when I had to toss with the olive oil.   It got rave reviews from the family plus the presentation is great with the red, yellow, and green colors.

Prep Time: 15 min
Inactive Prep Time: hr min
Cook Time: 1 hr 10 min

Serves:
4 to 6 servings

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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