Vegetable Gratin

Name: Vegetable Gratin
Ingredients: 3 garlic cloves, minced; 1/3 c. extra virgin olive oil; 2 large baking potatoes, sliced thinly; 3 medium zucchini, sliced 1/8 inch thick; 9 Italian plum tomatoes, sliced 1/4 inch thick; 6 to 8 oz. Gruyere cheese; 1 tsp. each dill weed and parsley flakes; 1 Tbsp. basil; salt and pepper to taste

9 ingredients

6 steps

Ingredients

3 garlic cloves, minced
1/3 c. extra virgin olive oil
2 large baking potatoes, sliced thinly
3 medium zucchini, sliced 1/8 inch thick
9 Italian plum tomatoes, sliced 1/4 inch thick
6 to 8 oz. Gruyere cheese
1 tsp. each dill weed and parsley flakes
1 Tbsp. basil
salt and pepper to taste

Directions

1

Preheat oven to 425°.
2

Heat garlic gently in olive oil for about 5 minutes.
3

In shallow 9 x 12-inch baking dish, arrange vegetables in alternating layers as follows: Layer half potatoes, zucchini, tomatoes and cheese and sprinkle with herbs and salt and pepper.
4

Repeat.
5

Sprinkle with garlic and oil mixture and bake 45 minutes, uncovered.
6

Serve hot or at room temperature.