Provençal Vegetable Gratin

Instructions

1. Prepare the vegetables
   Slice all vegetables to approximately the same thickness (1/4 inch). Lightly salt the eggplant slices and let them sit for 15 minutes to draw out excess moisture, then pat dry with paper towels.
2. Prepare the baking dish
   Preheat oven to 375°F (190°C). Brush a 9x13 inch baking dish with olive oil. Scatter half of the minced garlic across the bottom of the dish and drizzle with 1 tablespoon of olive oil.
3. Layer the vegetables
   Arrange the vegetables in overlapping rows, alternating between zucchini, yellow squash, tomato, eggplant, and red onion. Continue until the dish is filled, creating a colorful pattern. Tuck remaining garlic between the vegetable slices.
4. Season the gratin
   Drizzle the remaining 2 tablespoons of olive oil over the vegetables. Sprinkle with thyme, rosemary, herbes de Provence, salt, and pepper. Cover the dish with aluminum foil.
5. Bake the gratin
   Bake covered for 45 minutes, until the vegetables are tender but still hold their shape. Remove the foil and sprinkle the Gruyère and Parmesan cheeses evenly over the top.
6. Brown the top
   Return the gratin to the oven and bake uncovered for an additional 25-30 minutes, until the cheese is golden brown and bubbly, and the vegetables are completely tender.
7. Rest and garnish
   Remove from the oven and let rest for 10 minutes. Scatter fresh basil leaves over the top just before serving.