Vegetarian gratin
A delicious assortment of vegetables and cheese gratin to make a delicious and tasty vegetarian dish.
1. Cut the eggplant and zucchini into round slices about 1 cm thick and sprinkle with a little lemon juice. Pour the unpeeled potatoes into salted water and cook for 15 minutes after the water has boiled. Cut into round slices.
2. Boil the tomatoes, peel and cut into slices. Chop the garlic and onion. Quickly fry the eggplants and zucchinis in olive oil. Remove from the pan and quickly toss the onion and garlic in the same pan. Grease a baking dish.
3. Fill the base with tomatoes, then the zucchini, eggplant, chopped mozzarella, potatoes, garlic and onions. Add salt and pepper to taste. Sprinkle thyme and parmesan. Bake the gratin for 20 minutes at 180°C (th. 6).
Photo credit : Sucré Salé
