2 cups onions, sliced thin
2 shallots, minced
2 garlic cloves, minced
1 pound zucchini, sliced thin
1 pound eggplant, sliced thin
1 1/4 pounds roma tomatoes (about 8)
2 teaspoon sea salt
1 1/2 teaspoon of Moulin de la Brague Herbes de Provence
1/2 teaspoon freshly ground black pepper
3 ounces Parmesan or Gruyere grated cheese
4 ounces of Moulin de la Brague Extra Virgin Olive Oil,drizzled
1. Preheat the oven to 375.
2. Brush a baking dish with olive oil,using the mandolin or knife, slice all your vegetables including onions and tomatoes.
3. Layer vegetables alternating each vegetable, around the perimeter of the baking dish, repeat until all of the vegetables have filled up the baking dish.
4. Sprinkle the minced shallots, garlic , salt, freshly ground black pepper, herbes de Provence and drizzle the olive oil as well.
5. Cover the dish with aluminum foil and bake for 35 minutes then uncover and bake for another 20 mintutes. when vegetables are tender, sprinkle the cheese on top, and broil until browned. let sit for 10 minutes before eating.