olive oil
1 large yellow onion, thinly sliced
2 garlic cloves, minced
coarse sea salt
freshly ground black pepper
12 fresh thyme sprigs, leaves only
2 medium green zucchini
2 medium yellow zucchini
2 thin eggplants
4 plum tomatoes
1/4 cup grated Gruyère
Preheat oven to 375 degrees F. Brush the bottom and sides of a 9-by-13 baking dish with oil.
Warm oil in a heavy-bottomed sauté pan over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the onions and cook until soft and translucent, about 8 minutes. Season with salt and pepper. Add half the thyme leaves. Spread the onion and garlic mixture in the bottom of the baking dish.
Cut the zucchini, eggplants, and tomatoes into 1/4-inches thick slices, discarding the ends. Layer the slices in the the baking dish on top of the onions and garlic, alternating the vegetables to create a colorful design. Drizzle surface of vegetables with oil. Season with salt and pepper. Sprinkle with remaining thyme leaves.
Cover baking dish with aluminum foil and bake 30 to 40 minutes. Remove foil cover. Sprinkle top of vegetables with cheese. Bake for an additional 10 to 20 minutes. Let cool to room temperature before serving.
Yield: 8 servings.
- Recipe courtesy of Gastronomer's Guide.