Roasted Vegetable Gratin

Name: Roasted Vegetable Gratin
Ingredients: 1 yellow squash, cut into 1/4 in slices; 3 tomatoes, cut into 1/2 in slices; 10 ounces mixed mushrooms, cut into 1/4 in slices; 6 tablespoons olive oil; 3 garlic cloves, minced; 14 ounces rustic bread, crusts removed and cut into 2 in slices; salt and pepper, to taste; 2 teaspoons dried basil; 1 teaspoon thyme

9 ingredients

8 steps

Ingredients

1 yellow squash, cut into 1/4 in slices
3 tomatoes, cut into 1/2 in slices
10 ounces mixed mushrooms, cut into 1/4 in slices
6 tablespoons olive oil
3 garlic cloves, minced
14 ounces rustic bread, crusts removed and cut into 2 in slices
salt and pepper, to taste
2 teaspoons dried basil
1 teaspoon thyme

Directions

1

Preheat oven to 400°F.
2

In small bowl, combine olive oil and garlic, then coat bottom of 9X13 baking dish with 1 1/2 teaspoons of the garlic infused oil.
3

Tear the bread into 2 in pieces and fit tightly in the bottom of the dish.
4

Drizzle the bread with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the bread with half the basil.
5

In a medium bowl, toss the vegetables with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the tomato slices with salt and pepper.
6

Arrange all vegetables on top of the bread, overlapping if necessary. Sprinkle with thyme, salt and pepper and drizzle with the remaining oil.
7

Bake the gratin for about 40 minutes, until the veggies begin to brown and bottom of bread is golden.
8

Remove from oven and let cool slightly, about 5 minutes. Sprinkle with remaining basil, cut into pieces and serve.