Mediterranean Vegetable Gratin

Instructions

1. Prepare the vegetables
   Wash and slice all vegetables to approximately the same thickness (about 1/4 inch). Lightly salt the eggplant slices and set aside on paper towels for 15 minutes to draw out excess moisture, then pat dry.
2. Preheat the oven
   Preheat your oven to 375°F (190°C). Lightly oil a 9x13 inch baking dish or a large round gratin dish.
3. Create the herb oil
   In a small bowl, combine the olive oil, minced garlic, half of the thyme, and half of the rosemary. Season with salt and pepper and mix well.
4. Arrange the vegetables
   Starting from the outer edge of the dish, arrange the vegetable slices in an alternating pattern (eggplant, zucchini, yellow squash, tomato, red onion), slightly overlapping each slice. Continue working in a spiral toward the center until the dish is filled. Brush the vegetables with the herb oil mixture.
5. Prepare the topping
   In a bowl, combine the Gruyère cheese, Parmesan cheese, breadcrumbs, remaining thyme, and rosemary. Mix well until everything is incorporated.
6. Bake the gratin
   Sprinkle the cheese and herb mixture evenly over the arranged vegetables. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the vegetables are tender and the top is golden brown and bubbly.
7. Rest and serve
   Allow the gratin to rest for 10 minutes before serving. Garnish with additional fresh thyme leaves and a light drizzle of olive oil. Serve warm as a main vegetarian dish or as a side accompaniment to grilled meats or fish.