Baked Tomatoes, Squash, and Potatoes
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Whole Living, September 2011
- Yield Serves 8
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Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 onion, thinly sliced
- 2 small tomatoes, sliced 1/4-inch thick
- 1 medium yellow summer squash, sliced 1/4-inch thick
- 1 medium Yukon Gold potato, sliced 1/4-inch thick
- Coarse salt and freshly ground pepper
- 1 tablespoon fresh thyme leaves
- 2 tablespoons freshly grated Parmesan
Directions
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Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
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Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.
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Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.
I made this today and OMG this smells sooo good.. I'm not a vegan but this dish may definitely change my mind! haha. Thanks for the great recipe!
Loving this recipe! Trying to make it for dinner tonight!!!