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Tags: vegetable gratins
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This recipe is the perfect way to use all the squash, tomatoes, and eggplant you can find at the farmers' market. I love the sauteed onions and thyme that make up the bottom layer. They add a ton of flavor to the dish. I veered off course a little and used a globe zucchini and cousa squash in addition to summer squash, tomatoes, and eggplant. This makes a nice light dinner on its own, but I cooked up some orzo and ate the gratin with the orzo.
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