Tomato, Squash and Eggplant Gratin
from New York Times Cooking
Summer Side dish Vegan Vegetarian Dairy-free Gluten-free
- 0.500 Pound Zucchini (Wiki) Explore
- 0.250 Cup Extra virgin olive oil (Wiki) Explore
- 1.000 Long, thin eggplant (Wiki) Explore
- 1.000 Red torpedo onion (Wiki) Explore
- 2.000 Pound Ripe, firm tomatoes or roma (Wiki) Explore
- 2.000 Teaspoon Fresh thyme leaves (Wiki) Explore
- 2.000 Teaspoon Fresh rosemary (Wiki) Explore
- Salt and pepper (Wiki) Explore