Provençal Vegetable Gratin with Summer Garden Vegetables

Name: Provençal Vegetable Gratin with Summer Garden Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 courgettes, thinly sliced to approx. 3 mm; 2 large beef tomatoes, thinly sliced; 1 aubergine, thinly sliced to approx. 3 mm; 1 red onion, thinly sliced into rings; 3 garlic cloves, finely chopped; 4 tablespoons extra virgin olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon dried oregano; Salt and freshly ground black pepper to taste; 50 g grated Parmesan cheese; 50 g grated Gruyère; 2 tablespoons fresh basil, roughly torn

Provençaalse groentegratin met zomerse tuingroenten

A colourful layered bake of courgette, tomato and aubergine, infused with Provençal herbs and baked to a golden brown in the oven.

Prep20 min
Cook45 min
Total65 min
Servings4 servings

Ingredients

2 courgettes, thinly sliced to approx. 3 mm
2 large beef tomatoes, thinly sliced
1 aubergine, thinly sliced to approx. 3 mm
1 red onion, thinly sliced into rings
3 garlic cloves, finely chopped
4 tablespoons extra virgin olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
50 g grated Parmesan cheese
50 g grated Gruyère
2 tablespoons fresh basil, roughly torn

Preparation

Preheat the bakeVIA mini oven to 190 degrees Celsius. Lightly grease a baking dish of approximately 25 x 20 cm with olive oil and spread the finely chopped garlic and onion rings evenly over the base to create a flavourful foundation.
Arrange the slices of courgette, tomato and aubergine upright in the dish, alternating them and overlapping them like roof tiles, so that a beautiful colour pattern is created. Press the vegetables gently together so that they stay upright during baking.
Drizzle the vegetables generously with the remaining olive oil and sprinkle the dried thyme, rosemary and oregano on top. Season the whole dish with salt and freshly ground black pepper, ensuring all the layers are well seasoned.
Mix the grated Parmesan and Gruyère in a small bowl and sprinkle this cheese mixture evenly over the top of the gratin. Cover the dish loosely with aluminium foil so that the vegetables can cook through without browning too quickly.
Place the dish in the preheated bakeVIA mini oven and bake the gratin for 30 minutes covered at 190 degrees Celsius. Then remove the foil and bake for a further 15 minutes uncovered until the cheese is golden brown and crispy and the vegetables are fully cooked through.
Remove the gratin from the bakeVIA mini oven and leave it to rest for 5 minutes before serving. Garnish with the freshly torn basil and serve immediately as a vegetarian main course or as a luxurious side dish.