Baked Vegetable Gratin (Gluten Free)

Ingredients

• 2 tsp organic olive oil
• 5 large Yukon Gold potatoes, scrubbed and cut into 1/4-inch (6 mm) thick slices
• 3 zucchini, ends trimmed, cut into 1/4-inch (6 mm) thick slices
• 4 large ripe plum tomatoes, core discarded, cut into 1/4-inch thick (6 mm) slices
• 2 medium onions, peeled, ends cut off, cut in half and cut each half into 1/4-inch (6 mm) thick slices
• 2 cloves garlic, peeled, green core discarded, finely minced
• 2 tsp Ancho chile powder
• 2 tsp ground cumin
• 4 tsp thyme leaves
• 1 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper, or to taste
• 1/2 cup (50g) freshly grated Parmesan cheese (leave off for dairy-free or vegan)
• 2 green onions, trimmed and thinly sliced

Instructions

1. 1

   Preheat oven to 400°F (204°C). Lightly oil a...: Preheat oven to 400°F (204°C). Lightly oil a 9x13-inch (23x33cm) baking dish.

2. 2

   When you have a lot of vegetables to...: When you have a lot of vegetables to chop, or any repetitive task, it is easiest and quickest to do one step all the way through before moving on to the next task. In this case, rinse all the vegetables at the same time and set them on a baking sheet. Then slice all the tomatoes before continuing with the zucchini and then the potatoes. Stack the slices onto the baking sheet and finally peel and slice the onions. Make sure you rinse them so you won’t cry as much. Then it is easy to take pieces from each pile as you build your layers.

3. 3

   Prepare all of the vegetables and separate them...: Prepare all of the vegetables and separate them into piles on a baking sheet. In a small bowl, combine the garlic, chile powder, cumin, thyme, salt and pepper. Stir until evenly blended. Set the bowl next to the baking dish.

4. 4

   In the baking dish, layer rows of the...: In the baking dish, layer rows of the vegetables, shingling them so that one partially covers the one before. Start with potatoes, then zucchini, tomatoes, and onions, repeating the layers until the baking dish is filled. Sprinkle the seasoning blend over the top of the vegetables.

5. 5

   Cover the dish with aluminum foil and place...: Cover the dish with aluminum foil and place in the hot oven. Reduce the heat to 375°F (191°C) and bake until the vegetables are softened and a sharp knife slips easily into the potatoes, about 30 to 40 minutes. Timing will depend on how thick you slice the potatoes. Remove the pan from the oven and carefully remove the foil. Sprinkle the top of the casserole with the Parmesan cheese.

6. 6

   Turn on the broiler and return the pan...: Turn on the broiler and return the pan to the oven, leaving the door cracked a little. Cook, watching carefully, until the cheese is melted and browning in spots, about 3 to 5 minutes. Remove from the oven, cut into squares, sprinkle with the green onions, and serve.