Ingredients
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4 tablespoons olive oil, divided
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2 medium baking potatoes, peeled and thinly sliced
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1 small zucchini, thinly sliced on diagonal
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4 plum tomatoes, thinly sliced
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coarse salt
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fresh ground black pepper
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4 sprigs fresh rosemary
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1 head garlic
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1/3 cup shredded gruyere cheese
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crusty bread, sliced 1/2 inch thick and toasted,for serving
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1 small Japanese eggplant, thinly sliced on diagonal
Instructions
- Preheat oven to 400°; grease a 9" x 13" baking dish with 1 T olive oil.
- Arrange the vegetables in the dish in slightly overlapping rows, alternating potato, eggplant, zucchini and tomato; season with salt and pepper; place rosemary sprigs on top and garlic in the center of the dish; drizzle everything with the remaining 3 T of oil.
- To keep the dish moist and tender, swirl the dish to move the oil around every 10 minutes; bake 40-50 minutes, until vegetables are tender and garlic is soft.
- Remove from oven; remove the rosemary sprigs and set the garlic aside to cool a bit; squeeze the garlic flesh into a bowl and mash; spread it on the vegetables or on the toast if you prefer; sprinkle vegetables with cheese and return to oven 2-3 minutes until cheese is just melted; serve warm.