Summer Vegetable Gratin

1. 1

   Preheat the oven to 400.

2. 2

   Grease a 12-by-10-inch shallow baking dish with olive oil.

3. 3

   Arrange one-third of the eggplant slices in an overlapping row across the dish.

4. 4

   Season with salt and pepper.

5. 5

   Similarly, make a row of zucchini, followed by a row of tomatoes.

6. 6

   Repeat until all the vegetables are used.

7. 7

   Drizzle the vegetables with the olive oil and sprinkle with the rosemary.

8. 8

   Bake for about 40 minutes, or until the vegetables are very tender and starting to brown around the edges.

* Per serving · 4 servings · Values may vary.

No additional tips available.