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Source: Stop and Smell the Rosemary

Summer Vegetable Gratin
A delicious dish!
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Serves: 10
Prep Time: 20 minutes
Cook Time: 1 1/2 hours
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2 tomatoes, thinly sliced
1 green bell pepper, seeded and thinly sliced
3 zucchini, thinly sliced
1 onion, medium, thinly sliced
2 potatoes, medium, thinly sliced
3 tablespoons fresh oregano, minced
1 1/2 teaspoons fresh thyme, minced
1 tablespoon fresh basil, minced
1/4 teaspoon salt
1/2 cup long grain rice, raw
3/4 cup half-and-half
1/4 teaspoon freshly ground pepper
2 tablespoons unsalted butter, cut into pieces
8 ounces Shredded Cheddar cheese
1/2 cup bread crumbs

Preheat oven to 350 degrees. Lightly grease a 2-quart baking dish. Combine tomatoes, bell pepper, zucchini, onion, and potatoes in a large bowl. Combine oregano, thyme, basil, and salt in a separate small bowl. Layer half of vegetables in the prepared baking dish. Sprinkle rice and half of oregano mixture on top of vegetables. Layer remaining vegetables and oregano mixture. Pour half and half over casserole. Season with pepper. Dot with butter. Cover with foil and bake 1 1/2 hours.
Combine cheese and bread crumbs. Remove foil from casserole. Top with cheese mixture. Bake uncovered an additional 10 minutes.

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