Roasted Vegetable and Tomato Gratin

1.Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish with olive oil.

2.In a large bowl, combine the thinly sliced potatoes, yellow squash, red onion, green bell pepper, and artichoke hearts. Drizzle with 2 tablespoons olive oil and add minced garlic, dried thyme, dried oregano, salt, and pepper. Toss gently to coat all vegetables evenly.

3.Arrange half of the vegetable mixture in an even layer at the bottom of the prepared baking dish.

4.Spread 1 cup of crushed tomatoes evenly over the first layer of vegetables.

5.Sprinkle half of the shredded Gruyère cheese and a quarter cup of Parmesan cheese over the tomato layer.

6.Add the remaining vegetable mixture on top, spreading it evenly.

7.Pour the remaining 1 cup of crushed tomatoes over the top layer of vegetables.

8.Sprinkle the remaining Gruyère and Parmesan cheeses evenly over the top.

9.Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.

10.Remove the foil and continue baking for an additional 15-20 minutes, or until the vegetables are tender and the cheese is golden and bubbly.

11.Remove from the oven and let the gratin rest for 10 minutes before serving to allow the layers to set.

12.Garnish with chopped fresh basil leaves if desired, and serve warm as a comforting main or side dish.