Vegetable Gratin with Aubergines, Fennel, Zucchini and Tomatoes

Summary

Ingredients

• 250 g fennel
• 250 g zucchini
• 300 g auberine (s)
• 2 tomato (s)
• 1 clove garlic
• 3 tablespoon olive oil
• 1 teaspoon oregano
• 50 g parmesan, rated
• 2 tablespoon breadcrumbs
• salt and pepper

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Instructions

1. Wash and clean vegetables. Cut the fennel into strips and the zucchini into slices. Dice eggplant, cut tomatoes into eighths. Peel the garlic cloves and chop finely.
2. Heat the olive oil. Sauté the fennel in it for 3 minutes. Add the zucchini, eggplant and garlic, sauté for another 5 minutes. Fold in the tomato pieces and season everything with salt, pepper and oregano. Put the vegetables in a baking dish. Mix the parmesan with breadcrumbs and sprinkle over the vegetables.
3. Bake in a preheated oven at 180 ° C for about 15 minutes.
4. Tsatsiki and crispy baguette go well with this.