1. Preheat the oven to 350°F. In a skillet over medium heat, sauté the sliced onions and bell peppers in 1 tablespoon of olive oil, and season with ¼ teaspoon of kosher salt. Cook until the vegetables are softened and lightly caramelized, 7- 8 minutes.
  2. Grease a gratin dish or medium size ceramic baking dish. Pour the caramelized onions and peppers into the prepared dish, and smooth out into an even layer. Set aside.
  3. Slice the tomatoes, eggplant, and zucchini into ¼-inch slices, so that they are approximately the same size and uniform. This will make layering them much easier.
  4. Sprinkle the minced garlic and half of the thyme leaves on top of the cooked peppers and onions. Then, begin to shingle the vegetables, alternating the sliced tomatoes, eggplant, and zucchini on top of the dish.
  5. When the whole dish is covered, sprinkle 1 teaspoon of kosher salt, ½ teaspoon of black pepper, the remaining thyme leaves, and 2 tablespoons of fresh thyme on top of the fanned vegetables.
  6. Sprinkle the grated Kerrygold Skellig Cheese over the top of the vegetables and drizzle the remaining 2 tablespoons of olive oil on top and around the edges of the gratin dish. Loosely tent the dish with aluminum foil so that the cheese doesn’t stick to the foil when melted and bake for 35-40 minutes covered.
  7. Raise the heat of the oven to 400 degrees F. Remove the foil and bake the vegetable gratin for another 15 minutes until golden brown and the cheese is bubbly. Garnish with the remaining thyme on top.

Recipe by Lion’s Bread.