Creamy Vegetable Au Gratin

Preheat your oven to 375°F (190°C). Thinly slice all vegetables to about 1/4-inch thick.

In a large bowl, toss the sliced vegetables with olive oil, dried basil, 1/2 tablespoon of salt, and 1/2 tablespoon of black pepper.

Arrange the vegetables vertically in a large skillet or casserole dish, packing the slices tightly together.

Bake the vegetables in the preheated oven for 25 minutes.

While vegetables bake, melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes to form a roux.

Gradually add the milk, whisking continuously until smooth and thickened. Stir in 1/2 teaspoon of salt.

Remove from heat and stir in the shredded fontina, Gruyere, and Parmigiano cheeses until completely melted and smooth.

After 25 minutes, remove vegetables from the oven. Pour the cheese sauce evenly over the vegetables. Sprinkle with additional cheese.

Return to the oven and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly.

Let it rest for a few minutes. Garnish with fresh herbs and serve warm.