1 onion, chopped

1 tablespoon (15 ml) butter

Salt and pepper

20 slices 1/4-inch (1/2-cm) small eggplants (about 2)

20 slices 1/4-inch (1/2-cm) yellow and green zucchini (about 1 each)

1 tablespoon (15 ml) olive oil

24 slices 1/4-inch (1/2-cm) plum tomatoes (about 3)

8 cloves roasted garlic

2 teaspoons (10 ml) chopped fresh thyme

1/2 teaspoon (2.5 ml) chopped fresh rosemary

1/3 cup (75 ml) freshly grated Parmesan

In a skillet, sauté the onion in the butter. Season with salt and pepper. Set aside.

In a bowl, toss the eggplant and zucchini in the oil.

Season with salt and pepper. On a lightly oiled grill pan, cook them for about 1 minute per side.

Preheat the oven to 190 ˚ C (375 ˚ F).

In 4 small 12.5-cm (5-inch) in diameter gratin dishes or in a 23-cm (9-inch) Pyrex dish, lay the vegetables, overlapping and alternating them. Drizzle the tians with the garlic oil and herbs. Season with salt and pepper.

Bake in the centre of the oven for about 25 minutes. Sprinkle with the cheese and bake for 10 minutes. Serve with meat or fish.

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