Tomato, Squash and Eggplant Gratin

Name: Tomato, Squash and Eggplant Gratin
Total time: 2 min
Ingredients: 2 pounds ripe, firm tomatoes, round or Roma, sliced thin; 1 red torpedo onion, sliced thin; 1/2 to 3/4 pound zucchini, preferably mixed green and yellow, sliced thin; 1 long, thin eggplant, sliced thin (if all you can find is a bulbous eggplant, cut in half or in quarters and slice it thin); Salt and freshly ground pepper; 1/4 cup extra virgin olive oil; 2 teaspoons chopped fresh rosemary, plus a few sprigs; 2 teaspoon fresh thyme leaves, plus a few sprigs

4.0

(528)

cooking.nytimes.com

Your recipes

Total: 2 hours

Servings: 6

Author : Martha Rose Shulman

dairy free gluten free healthy

Ingredients

Remove All · Remove Spices · Remove Staples

2 pounds ripe, firm tomatoes, round or Roma, sliced thin1 red torpedo onion, sliced thin1/2 to 3/4 pound zucchini, preferably mixed green and yellow, sliced thin1 long, thin eggplant, sliced thin (if all you can find is a bulbous eggplant, cut in half or in quarters and slice it thin)Salt and freshly ground pepper1/4 cup extra virgin olive oil2 teaspoons chopped fresh rosemary, plus a few sprigs2 teaspoon fresh thyme leaves, plus a few sprigs

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat the oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish.

Step 2

Combine the vegetables in a large bowl and season with salt and pepper. Add the olive oil, chopped rosemary and thyme leaves and toss gently.

Step 3

Arrange the vegetables in rows in the baking dish in this order: tomato slice, eggplant slice, tomato slice, squash slice, onion slice, tomato slice, eggplant slice, tomato slice, etc. Each slice of eggplant should have a tomato slice on either side. The vegetables should not be lying flat; they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting slightly to one side. Insert the herb sprigs into the dish. Pour any juice left in the bowl on top. Cover tightly with foil.

Step 4

Place in the oven and bake 1 hour. Remove the foil and continue to bake for another 30 minutes, until the vegetables are thoroughly tender and lightly colored on the edges.