My Take on Veggie & Crab al Gratin
by
Joyce Eaglin Doer
1 small red onion
2 sweeter peppers (your choice)
2 cloves chopped garlic
Zucchini
Yellow squash
Small eggplant
Tomatoes
Can of crab (lump or claw)
Pecorino & Parmesan cheeses shredded
Butter
Chop peppers, onion and garlic
Slice remaining vegetables
Preheat oven to 375°. Heat Cast Iron pan. Add oil, garlic and onion, and peppers to tender
Stack alternating slices of squashes, eggplant and tomatoes over the tender vegetables.
Top with crab and shredded cheeses (I sprinkled with grated cheese also) Drizzle melted butter over the top or spray with oil.
Cover with foil and cook 20 minutes. Uncover and cook an additional 5-10 minutes.
 
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