Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Provencal Vegetable Gratin
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- #99059
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
5 tablespoons extra-virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 cloves garlic, minced
2 1/2 teaspoons kosher salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme leaves
5 medium plum tomatoes, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4-inch rounds
2 medium yellow summer squash, sliced into 1/4-inch rounds
1/2 cup finely grated parmesan cheese
directions
Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes.
Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
added by
marisol
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 14, 2009
This was a nice way to serve a variety of vegetables! All of the veggies were done perfectly and had plenty of flavor. The sharper tomato flavor helped balance out the milder flavor of the squash. It is a very attractive dish as well. We weren't sure exactly what the directions meant by "upright rows" so we just layered the slices slightly overlapping in rows.