Vegetable Gratin

I cook for two and a half (I'm not going to say "men" - that's annoying), which is why I heart this cookbook. However, sometimes it yields such great results that I could eat the entire two-person portion all by my lonesome. Like this Vegetable Gratin. Make it, but double or triple the recipe. You will be pleased!

Vegetable Gratin
Adapted from Cooking For Two
(Serves 2)
Printable Recipe

1 zucchini, sliced
1 yellow squash, sliced
1 tomato, sliced
1 small onion, sliced
1 clove garlic, minced
1/2 tsp fresh thyme
1/2 cup grated Romano
2 T olive oil
Salt and pepper

Preheat oven to 400 degrees. In a small skillet, heat 1 tablespoon of the olive oil over medium heat. Add the sliced onion and saute until golden brown, roughly 10-15 minutes. Season with salt and pepper.


In a bowl, combine sliced zucchini and squash with the rest of the olive oil, garlic, thyme and salt and pepper. In a small baking dish, start layering vegetables starting with zucchini, then onions, then squash. Repeat until all 3 are gone.



Top with sliced tomato and Romano cheese.


Bake for 20-30 minutes, until cheese is golden and bubbly. Mmm, bubbly cheese.