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1
First, chop and slice all the vegetables and herbs, then preheat the oven to 400 degrees.
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2
Meanwhile, heat a skillet to medium, add the olive oil, and saute the onions and garlic until softened, about five minutes.
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3
Grease a two-quart casserole dish (any shape) with butter and line the bottom with the softened onions and garlic.
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4
Layer the vegetable slices on edge around the contour of the dish, alternating the vegetables, then fill up the middle after that.
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5
Grind a bunch of black pepper over it, sprinkle the chopped basil and tarragon over it, then drizzle some olive oil over the rows.
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6
Place dish in the oven, covered, for about 30 to 40 minutes. Because of high altitude I did the 40 minutes.
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7
Remove from oven, uncover, and spread the two cheeses over top.
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8
Return to oven, uncovered for 15 minutes. In the last few minutes I bumped the oven to broil to crispy up some of the cheese.
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9
Remove from oven, and let sit a few minutes before serving.
