What to do when you have too many vegetables?

Make a gratin!

This simple and easy gratin was made entirely from the garden with the exception of the EVOO, salt and pepper.  I used a zucchini, potatoes, tomatoes, and onions, but any of these vegetables could easily be replaced! I seasoned it with rosemary that was also from the garden and some S&P.

Ingredients:

One Large Zucchini

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One bunch yellow onions

Approximately 10 small potatoes (can replace with fewer large potatoes)

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3-4 Medium tomatoes

One bunch rosemary

Instructions:

Preheat oven to 425.  Slice vegetables thinly (you can use a mandolin for this, although I just used a knife).  Top with rosemary and drizzle with EVOO.  Add salt and pepper to taste.

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Cover with tin foil and bake for 25 minutes covered.  Remove tin foil, add some Parmesan cheese for some extra nutty flavor and continue baking uncovered for 35 min.  Enjoy!

Extras can easily be refrigerated and brought for lunch for the week.  It is equally delicious (a little more liquid) when cold.

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