Farmhouse Vegetable Gratin

Prep: Wash and dry all produce. Cut the eggplant and zucchini into 1-inch pieces. Core, then cut the bell pepper into 1-inch pieces. Mince or grate the garlic. Drain and rinse the beans. In a small bowl, combine the the panko, mozzarella and parmesan.

Char the veggies: In a medium bowl, combine the eggplant, pepper and zucchini. Season with salt and pepper. Heat a large oven-proof pan over medium-high heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally, until softened, 4-5 min. Add the veggies and garlic. Cook, stirring occasionally, until golden-brown, 7-8 min.

Add the diced tomatoes, herbes de Provence and beans to the veggies. Cook, stirring occasionally, until heated through, 3-4 min. Season with salt and pepper.

Assemble the gratin: Top the veggies with the panko mixture. Broil in the oven, until crispy and golden-brown, 4-5 min. (TIP: If you don't have an oven-proof pan, transfer mixture to a baking dish before broiling)