Summer vegetable gratin
- 1 packet Entremont Trio of Grated Mountain Cheeses
- 2 aubergines
- 2 peppers
- 2 red onions
- 200g tomatoes
- A few leaves of basil
- 1 pinch oregano
- 4 tbsp extra virgin olive oil
- Salt and pepper
Clean the vegetables and slice them. Fry or grill the vegetables until al dente with olive oil. Salt and pepper to taste.
Arrange in a baking dish, alternating the vegetables and sprinkle with oregano, chopped basil, and Entremont's Trio of Grated Mountain Cheeses.
Cook at 200°C until golden brown.
Photo Credits: Luca Perazzoli & Lorenzo Bassano