Mediterranean Vegetable Gratin with Mozzarella and Parmesan

For the Topping:

• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Step-by-Step Instructions

Step 1: Prepare the Vegetables

1. Preheat your oven to 375°F (190°C).
2. Arrange the sliced zucchini, eggplants, tomatoes, and bell peppers on a large baking sheet. Drizzle with olive oil, and sprinkle with salt, pepper, oregano, basil, and smoked paprika. Toss to coat evenly.
3. Roast the vegetables in the preheated oven for 15–20 minutes, until they are slightly tender but not fully cooked.

Step 2: Prepare the Cheese Sauce

1. In a medium saucepan, heat the heavy cream over medium heat. Add the Parmesan cheese, stirring constantly until it melts.
2. Stir in the nutmeg and garlic powder, and season with a pinch of salt and pepper. Remove from heat and set aside.

Step 3: Assemble the Gratin

1. Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
2. Arrange half of the roasted vegetables in an even layer at the bottom of the dish.
3. Spread a portion of the cheese sauce over the vegetables, followed by a sprinkle of mozzarella cheese.
4. Repeat with the remaining vegetables, cheese sauce, and mozzarella until all ingredients are layered.

Step 4: Prepare the Topping

1. In a small bowl, combine the breadcrumbs, olive oil, and Parmesan cheese. Stir until the breadcrumbs are evenly coated.
2. Sprinkle the breadcrumb mixture evenly over the top of the assembled gratin.

Step 5: Bake the Gratin

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
2. Remove the foil and bake for an additional 10–15 minutes, or until the topping is golden brown and crispy.
3. Remove from the oven and let the gratin cool for 5 minutes before garnishing with fresh parsley.

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