Summer Vegetable Gratin

Ingredients

• 80 g white bread (from yesterday)
• 2 garlic cloves (finely diced)
• 2 small onions (finely diced)
• 75 ml olive oil
• 1 tbsp dried oregano
• 2 red bell peppers
• 1 yellow bell pepper
• 1 green bell pepper
• 1 Zucchini
• 1 small eggplant
• 4 tomatoes
• parmesan (freshly grated)
• Salt
• Pepper (freshly ground)
• 0.5 bunch Basil

Instructions

1. 1.

   Grind the bread coarsely (food processor). Heat 60 ml oil in a pan and lightly toast the bread with oregano while stirring. Set aside about 30 g crumbs. Preheat oven to 200°C.

2. 2.

   Halve, pit, wash peppers and peel skins with a vegetable peeler. Slice lengthwise into 3 cm strips. Clean zucchini and eggplant, rinse, then slice lengthwise into 1/2 cm thick rounds. Wash tomatoes, quarter and core them. Oil the baking dish, layer vegetables and finish with peppers. Sprinkle crumbs and plenty of parmesan between layers, season with salt and pepper. Cover casserole with foil and bake in hot oven for 35 minutes. Increase temperature to 225°C, remove foil, sprinkle more parmesan and bake another 10 minutes. Meanwhile chop basil roughly. Serve the gratin sprinkled with remaining crumbs and basil leaves.