Vegetable Gratin Recipe

• 3 roma tomatoes
• 4 or 5 potatoes
• 2 bell peppers
• 3 medium zucchini
• 2 or 3 eggplant
• 1 cup chopped onions
• 2 garlic cloves, finely grated
• 1 tsp of chopped thyme/oregano
• 1/2 cup olive oil plus more for drizzling
• 1/2 cup finely grated parmesan cheese
• 1/2 cup dried breadcrumbs
• salt, pepper

1. Preheat oven to 350 degrees.
   Slice vegetables with a mandoline as close in size as possible and toss with olive oil and a lite sprinkling of sea salt.
   Combine parmesan, bread crumbs, garlic and thyme in a small bowl.
2. Arrange a layer of overlapping slices of 1/3 of the potatoes on the bottom of gratin dish. Sprinkle 2-3 tbs of the breadcrumb mixture over the top. Add a row of tomatoes, eggplant, pepper, zucchini until you the pan is filled adding a layer of breadcrumbs on top of each layer. (I garnish the top layer with overlapping slices of zucchini and tomatoes).
   Sprinkle the top with any of the remaining breadcrumb/cheese mixture and a light sprinkling of salt.
3. Bake for 45 minutes until the vegetables are completely tender when pierced with a knife. Remove from the oven and allow to rest for 10 minutes. Server with a light drizzle of Olive Oil.