Summer vegetable gratin

serves 4


  • 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

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