Roasted Vegetable Gratin

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • Preheat oven to 400°F.
  • 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.
  • Tear the bread into 2 in pieces and fit tightly in the bottom of the dish.
  • Drizzle the bread with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the bread with half the basil.
  • 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.
  • Arrange all vegetables on top of the bread, overlapping if necessary. Sprinkle with thyme, salt and pepper and drizzle with the remaining oil.
  • Bake the gratin for about 40 minutes, until the veggies begin to brown and bottom of bread is golden.
  • Remove from oven and let cool slightly, about 5 minutes. Sprinkle with remaining basil, cut into pieces and serve.
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