Summer Vegetable Gratin

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Where Women Cook
Uploaded by: Jo Packham at Where Women Cook


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2-3 Roma (plum) tomatoes, 1½-2 inches in diameter

1 medium yellow squash

1 medium zucchini

1 Japanese eggplant or other small narrow eggplant

Canola oil

2½ cups coarsely chopped onions

2 garlic cloves, finely grated or minced

Kosher salt

1 TB chopped thyme, plus 1 tsp.

¼ cup extra-virgin olive oil, plus more fro drizzling

Freshly ground black pepper

½ cup freshly grated Parmigiano Reggiano

½ cup dried bread crumbs

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