Celebrate the season’s bounty with a roasted vegetable gratin

Roasted eggplant, zucchini and yellow squash slices keep this veggie gratin light and colorful, alternating with a bright tomato sauce and fluffy ricotta. (Lynda Balslev/TasteFood)

Eat your lasagna and have your vegetables, too, with a veggie-enhanced rendition of a family favorite.

This layered gratin resembles a lasagna, with one key difference: There are no pasta sheets. It’s a glimpse of summer to come, with planks of roasted Mediterranean vegetables rippling with tomato and dollops of ricotta in a gratin-cum-lasagna.