4 Tbsp. Frantoio Extra Virgin Olive Oil
2 tsp. chopped garlic
2 tsp. chopped fresh thyme
1 yellow onion, thinly sliced
Salt and freshly ground pepper, to taste
4 large roma tomatoes, sliced into 1/8-inch rounds
2 large zucchini, sliced into 1/8-inch rounds
2 large summer squashes, sliced into 1/8-inch rounds
1 Japanese eggplant, sliced into 1/8-inch rounds
Preheat an oven to 400°F (200°C). In a 12-inch stainless-steel gratin over medium heat, warm 1 Tbs. of Frantoio Extra Virgin Olive Oil. Add the garlic and thyme and cook, stirring occasionally, until fragrant, about 1 minute. Transfer to a large bowl and set aside.
Add another 1 Tbs. of Frantoio Extra Virgin Olive Oil to the gratin and return to medium heat. Add the onion and cook, stirring occasionally, until the onions are tender and lightly caramelized, 12 to 15 minutes. Remove from the heat, season to taste with salt and pepper, and spread the onions to cover the bottom of the gratin.
Arrange the tomato slices in a single layer on paper towel–lined plates to absorb any excess liquid. Season with salt and pepper. Set aside.
Add the zucchini, squash and eggplant slices along with remaining 2 Tbs. olive oil to the bowl with the garlic-thyme mixture. Toss until well combined and season with salt and pepper.
To build the gratin, arrange overlapping slices of squash, eggplant and tomato, as if they were shingles, around the edge of the gratin. Continue by making a second ring of overlapping vegetable slices inside the first and finish with a row of overlapping slices down the center of the gratin.
Bake until the vegetables are lightly browned and tender, about 45 minutes. Let rest 5 minutes before serving. Serves 6.
From the William Sonoma test kitchenEasy recipe