Summer Vegetable Skillet Gratin

Name: Summer Vegetable Skillet Gratin
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 Zucchini (sliced into 1/4 inch rounds); 1 Yellow Squash (sliced into 1/4 inch rounds); 1 Eggplant (sliced into 1 inch half moons); 4 Tomatoes (plum, sliced into 1/4 inch rounds); 2 cloves Garlic (sliced); .5 tsp Dried Oregano; 2 tbsp Olive Oil; 2 tbsp Lemon Juice; 1 c Mozzarella Cheese (shredded); 2 tbsp Parmesan Cheese (grated); 2 tbsp Fresh Basil (thinly sliced)

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

Calories: 227kcal

Ingredients:

1 Zucchini sliced into 1/4 inch rounds
1 Yellow Squash sliced into 1/4 inch rounds
1 Eggplant sliced into 1 inch half moons
4 Tomatoes plum, sliced into 1/4 inch rounds
2 cloves Garlic sliced
.5 tsp Dried Oregano
2 tbsp Olive Oil
2 tbsp Lemon Juice
1 c Mozzarella Cheese shredded
2 tbsp Parmesan Cheese grated
2 tbsp Fresh Basil thinly sliced

Instructions:

Arrange a rack under the broiler. Preheat to high. In a large cast iron skillet, toss the zucchini, yellow squash, eggplant, tomatoes, garlic, and dried oregano with 2 tbsp oil. Season with salt and pepper.
Broil, tossing halfway through cooking, until the vegetables are tender, about 7 minutes.
Toss the vegetables again. Broil until the vegetables are golden brown, about 3 minutes.
Drizzle with lemon juice and toss. Sprinkle with the mozzarella. Broil until the mozzarella is bubbly, 1 to 2 minutes more. Sprinkle with parmesan and basil to serve.

Nutrition

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Summer Vegetable Skillet Gratin

Ingredients:

Instructions:

Nutrition

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