Summer Harvest Au Gratin

This evening's backyard edible garden haul for a perfect weeknight recipe - SUMMER HARVEST AU GRATIN. I picked different varieties of tomatoes, eggplant, and zucchini. They were sliced along with ham steak, topped with freshly-grated parmesan cheese and cooked on a Le Creuset baking dish on a 350-degree pre-heated oven for 30 minutes. The zucchini and eggplant got a head-start on the pan. The lavender was placed onto a glass half-filled with water and the nectarine will be eaten tomorrow..

Video on YouTube, link below...