Late summer is host to many amazing vegetables, so why not combine them all into one dish? Technically, yes, this does have tomatoes, but it also has a lot of other goodies. And it was a bit too complicated for me to photograph or describe visually, so here we go. Special Friday edition!
1 red bell pepper
1 medium eggplant
1 medium zucchini
1 medium yellow summer squash
1 medium onion
2 large heirloom tomatoes
1 c. fresh breadcrumbs
2 cloves garlic
2 T. herbs de provence, or a combination of fennel seeds, dried basil, and dried thyme, crushed in a mortar & pestle
red pepper flakes
parmesan or pecorino
1. Slice the eggplant into 1/2” thick slices. Brush both sides with a bit of olive oil and roast for about 15 minutes at 400°F. Remove from the oven.
2. Core the bell pepper and slice into rounds. Cut the bottom off the onion and peel, and slice into 1/4” thick rounds. Slice the squash and zucchini on a long diagonal into 1/4” slices. Cut the tomatoes into thick slices. Sprinkle all the veggies with a bit of salt.
3. Finely chop the garlic and combine with the breadcrumbs, black pepper, red pepper flakes, some olive oil, some of the herbes de Provence, and grated cheese. Toss with a bit of olive oil.
4. Coat the bottom and sides of a gratin dish with a bit of olive oil and sprinkle with some of the herbs de Provence. Layer vegetables into the gratin dish on a somewhat vertical diagonal, alternating types of veggies, until dish is filled. Sprinkle everything with a bit more salt and more herbs.
5. Top with the breadcrumb mixture.
6. Bake at 400°F for about 45 minutes, or until the veggies are juicy and the top is browned.