Summer Vegetable Gratin

Saute up a pan full of onions in olive oil and fresh thyme
until well caramelized. Helps to use an iron skillet. 

Slice up some squash (and/or zucchini)
and season with salt and pepper. 

Slice up some tomatoes and season with salt and pepper.
Let squash and tomatoes sit out for about 45 minutes
with seasoning on them, then blot the moisture away. 

Put onions on bottom. Then top with veggies. 

Fresh parm cheese and panko bread crumbs

Cover veggies with bread/cheese mixture

Bake at 375 until it starts looking good and brown.
Turn heat off.
Put freshly chopped basil on top.
Leave in oven for a few minutes to wilt the basil.
Serve immediately afterwards.
Doesn't make the best leftovers.