Tomato Gratin Recipe
Ingredients
| Olive oil | 6 Tablespoon | |
| Onions | 2 , sliced | |
| 2 red or green bell peppers, seeded and sliced into rounds | ||
| Eggplants | 2 , thinly sliced | |
| Garlic | 1 Clove (5gm), crushed | |
| Ground pepper | 1 To taste | |
| 2 pounds small zucchini, sliced into rounds | ||
| 2 pounds Wilson Batiz tomatoes, sliced | ||
| 4 pinches of dried savory and thyme, mixed | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| 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.
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.
Chef
