Summer Vegetable Gratin

This one takes some prep time, but in the end it’s worth it. Next time I would peel the tomatoes instead of the bell peppers. A 9-by-13-inch baking dish was perfect for the amount of veggies I had, but I think this would also make a beautiful presentation in a gratin dish. Since I’m trying to eat a little healthier, I did opt to use the low-fat method of broiling the zucchini and eggplant as suggested. Next time I will also do the squash that way. We ate this as a side dish with steak and it was delicious. Since my daughter doesn’t eat red meat, this became her main dish. She thought it was good, but after tasting it decided to add some grated Parmesan to hers and she liked it that way, too.

I did get a bit confused with the directions of cutting into strips and mine ended up in sticks instead of big flat pieces. I can see how this would be much easier than what I did after viewing the photo on the site.