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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 10 |
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I love this for get-togethers as a vegetable side dish. Use garden fresh vegetables whenever possible. I can eat half the pan myself but I suppose you could feed 10 people if they only took a serving spoon full each. You can use more or less tomatoes and zucchini depending how tight you squeeze them and how big your dish is. Ingredients:
6 zucchini (4-6inch) |
6 meaty tomatoes |
1 large onion |
1 medium aubergine |
1 bunch fresh oregano |
1 bunch fresh thyme |
salt & pepper |
olive oil, as needed |
parmigiano-reggiano cheese, grated to cover |
Directions:
1. Preheat oven to 375° Heat small amount of oil in pan.
2. Add diced onion and cubed aubergine, cook until softened.
3. Spread mixture across bottom of gratin dish.
4. Tear oregano leaves and sprinkle over mixture.
5. Slice tomatoes and zucchini with mandolin.
6. Placing them alternately on top of mixture.
7. They should nearly be standing up.
8. Strip thyme leaves, sprinkling generously over vegetables.
9. Salt& pepper to taste Drizzle over oil Bake 20 minutes, sprinkle grated cheese over, and bake 5-10 minutes longer until cheese melts.
10. Cover until ready to serve.
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