Rustic Provencal Vegetable Casserole

1. 1

   Preheat the oven to 400 F. In a large skillet over medium heat, cook the onions and garlic in a generous glug of the olive oil until lightly browned, about 10 minutes. Remove the onions and garlic to a medium baking dish. Cook the eggplant the same as the onions and garlic, then mix the eggplant with the onions and garlic. Season with salt and pepper.

2. 2

   Make rows of alternating zucchini and tomatoes, and sprinkle with the torn herbs. Season with salt and pepper. Drizzle with another glug of olive oil, about 2 to 3 tablespoons. Bake for 30 to 40 minutes, until the tomatoes and zucchini have begun to dehydrate and look somewhat shriveled (believe me-this description yields a good result).

3. 3

   Just before serving, dust with the cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.