Baked Vegetable Gratin

Ingredients:

• 1/4 cup plus 2 Tbsp extra-virgin olive oil
• 2 medium onions, sliced 1/4" thick
• 2 garlic cloves, thinly sliced
• 1-1/2 cups panko bread crumbs
• 1/2 cup (2 oz) finely shredded Asiago cheese
• 1/2 cup (2 oz) grated Parmigiano-Reggiano
• 1/3 cup chopped fresh basil, plus more for garnish
• 1-1/2 tsp dried oregano
• 1-1/2 tsp kosher salt
• 1-1/2 tsp freshly ground black pepper
• 1/2 cup vegetable broth
• 1 large yellow squash, cut into 1/4" thick rounds
• 10 plum tomatoes, cut into 1/4" thick rounds
• 1 large zucchini, cut into 1/4" thick rounds

Preparation:

1. Preheat the oven to 350°F.
2. Put 2 tablespoons of the olive oil in a skillet over low heat. Add the onions and sauté, stirring occasionally, until caramelized, 25–30 minutes. Add the garlic and sauté until fragrant, about 1 minute. Combine the breadcrumbs, Asiago, parmesan, basil, oregano, salt, and pepper in a bowl.
3. Pour the vegetable broth into a 9" x 13" baking dish. Layer the remaining ingredients in the baking dish in the following order: the yellow squash, 1/2 cup breadcrumb mixture, half of the tomatoes, half of the onions, 1/2 cup breadcrumb mixture, the zucchini, the remaining onions, 1/2 cup breadcrumb mixture, the remaining tomatoes, and the remaining breadcrumb mixture. Drizzle the remaining 1/4 cup olive oil over the breadcrumb mixture.
4. Cover the dish with aluminum foil and bake for about 1 hour, or until the vegetables are tender. Remove the foil and turn on the broiler. Broil until golden brown and crispy on top, 3–4 minutes. Let rest for 5–10 minutes and garnish with chopped basil before serving.