A simple, classic French dish that has been made in some form since the Middle Ages, when cooks filled pots with layers of vegetables and took them to a communal village oven to bake.
- Extra-virgin olive oil
- 1 medium yellow squash (ends trimmed), cut crosswise into thin slices
- 1 medium zucchini (ends trimmed), cut crosswise into thin slices
- 1 small purple/white eggplant (stem end trimmed), cut crosswise into thin slices
- 1 Roma tomato, cut crosswise into thin slices
- 1 small yellow onion, cut into very thin slices
- Sea salt
- Freshly ground black pepper
- 1/4 cup freshly shredded Parmesan cheese
Preheat the oven to 400 degrees. Drizzle a little oil in the bottom of a deep-dish pie plate or souffle dish.
Arrange the vegetable slices in the pie plate or dish, creating an alternating, overlapping pattern of the various vegetables in several concentric circles, drizzling a little of the oil between the slices. Season with salt and pepper to taste, then scatter the cheese on top. Roast for 30 minutes or until the vegetables are tender and the cheese has melted.
Serve hot or at room temperature.
From Potomac cooks Michele Arnaud and Catherine Arnaud Charbonneau.
Tested by Michele Arnaud and Catherine Arnaud Charbonneau.
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