A Cook's Canvas Ratatouille
2 medium zucchini, thinly sliced
2 medium yellow squash, thinly sliced
1 large eggplant, thinly sliced
2 medium tomatoes, medium sliced
4 large cloves garlic, finely chopped
1/4 cup extra virgin olive oil, divided
1 cup shredded gruyère cheese
1/2 teaspoon dried Herbs de Provence
2 teaspoon fresh thyme (reserve a few additional springs to place on top while baking and for garnish
sea salt (I used Les Salines de Guérande)
cracked black pepper
Fresh baguette or your favorite crusty bread
Preheat oven to 325’F/150’C
Thinly slice the zucchini, squash, eggplant, and tomatoes with a knife or mandolin slicer. Add half of the olive oil to the bottom of your baking dish along with half of the garlic and stir. Carefully arrange half of the vegetables, alternating them in this order: eggplant, zucchini, squash, tomato, repeating until the bottom of the dish is covered. Drizzle with olive oil, half of the gruyere, and sprinkle with Herbs de Provence, sea salt, black pepper. Arrange a second layer just as the first, dressing the top again with cheese and herbs, and bake for one hour uncovered, allowing crisp edges to form. Cool slightly and serve with crisp salad and a warm baguette!