Provencal Vegetable Gratin
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 medium
Onion (thinly sliced)3 medium
Garlic (cloves, minced)2.5 tsps
Kosher Salt2 tsps
Thyme Leaves (chopped fresh)1 cup
Grated Parmesan (finely)Directions:
1
Preheat the oven to 375 degrees F
2
Lightly grease a 7 by 11-inch baking dish with olive oil
3
Heat 2 tablespoons of the olive oil in a large skillet over medium low heat
4
Add onions, garlic and 1 teaspoon of the salt
5
Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned
6
Stir in the basil and thyme
7
Spread on the bottom of the prepared baking dish
8
Toss the sliced vegetables with the remaining olive oil and salt, and pepper
9
With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture
10
Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes
11
Uncover and sprinkle with the Parmesan
12
Continue baking until cheese begins to brown, about 20 minutes or so
13
Serve hot or at room temperature
14
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