Vegetarians Love Spring Veggie Gratin
The recipe changes from time to time, this last virgin is preferred now! However I add sometimes potato or artichoke. The idea of the tomato bed and covered with the olive oil bring the magic, mixed flavors of the vegetable, oregano and olive oil is fantastic! The cheese could be more or less, however I like it sometimes without cheese. Simple light dish could be served hot or cold.
- 1 Eggplant
- 3 tomatos
- 2 zucchini
- 2 Tblspn of Tomato past
- 5 Tblspn of olive oil
- 2 Tspn of oregano
- 5 cloves of garlic
- 1 onion
- 1/2 cup of gruyere cheese "optional"
Saute the garlic with olive oil for 1 min, add the shopped onion, stir for another 4 min, then add the tomato past and mix it with one cup of water and let it cook for 3- 4 min.
Spread the mixture on even tray, cut slices Zucchini, eggplant and tomato. Arrange it all on the top of the sauce, bake cover at 350F for 30 min, uncover sprinkle the cheese if desired, and return to oven for another 10min.. Hop you enjoy it.
Yield: Medium tray, serving 4 - 6