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Tomato Gratin

Quick.easy.cooking's picture
Ingredients
  Olive oil 6 Tablespoon
  Onions 2 , sliced
  Bell peppers 2 , seeded and sliced into rounds (Red/Green)
  Eggplants 2 , thinly sliced
  Garlic 1 Clove (5 gm), crushed
  Ground pepper To Taste
  Zucchini 2 Pound, sliced into rounds
  Wilson batiz tomato 2 Pound, sliced
  Dried thyme 2 Pinch
  Dried savory 2 Pinch, mixed with thyme
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Salt To Taste
Directions

1. Preheat oven to 350°F. Heat 3 tablespoons olive oil in a large frying pan over medium heat. Add onions and brown slightly. Add peppers, eggplant, garlic, and salt and pepper to taste; cook gently, stirring occasionally, until softened.
2. Place the cooked vegetables in a 9-by-13-inch baking dish. Arrange zucchini and tomato slices on top in overlapping rows. Sprinkle with savory and thyme, salt and pepper to taste, and 2 tablespoons olive oil. Bake for 30 minutes.
3. Sprinkle with Parmesan and remaining olive oil. Bake for 15 minutes.

Recipe Summary

Cuisine: 
French
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Tomato

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