Zucchini, Eggplant, Tomato Gratin Recipe

Name: Zucchini, Eggplant, Tomato Gratin Recipe
Ingredients: 3 tablespoons extra virgin olive oil, divided; 2 cups sliced yellow onion (about 1 large onion); 1 cup sliced red, orange, or yellow bell peppers; 1 eggplant, about 1/2 pound (a slender eggplant like a Japanese eggplant, not a large globe); 1 large zucchini or other summer squash, about 1/2 pound; 2 medium tomatoes; 3 cloves garlic, peeled and smashed; 1 1/2 teaspoons salt; 2 tablespoons chopped fresh parsley; 2 ounces provolone cheese, sliced or grated; 3 tablespoons grated Parmesan cheese

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Try this French tian when you need a colorful vegetarian dish. Summer zucchini, eggplant, and tomatoes are all beautifully presented in a baked casserole gratin.

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Ingredients

3 tablespoons extra virgin olive oil, divided
2 cups sliced yellow onion (about 1 large onion)
1 cup sliced red, orange, or yellow bell peppers
1 eggplant, about 1/2 pound (a slender eggplant like a Japanese eggplant, not a large globe)
1 large zucchini or other summer squash, about 1/2 pound
2 medium tomatoes
3 cloves garlic, peeled and smashed
1 1/2 teaspoons salt
2 tablespoons chopped fresh parsley
2 ounces provolone cheese, sliced or grated
3 tablespoons grated Parmesan cheese