Vegetable Casserole
Ingredients:
- olive oil - 2 T
- sweet yellow onion, cut in half, sliced - 1
- garlic, minced - 2 cloves
- Russet potatoes, scrubbed, don't peel - 1 - 2
- zucchini - 1
- yellow squash - 1
- Roma, tomatoes - 3 large
- sea salt, freshly cracked black pepper, dried thyme - to desired taste
- grated Parmesan cheese - 1/2 cup
Instructions:
In a skillet, add 1 T olive oil over medium heat. When hot, add onions and saute until translucent. Add garlic, cook for 1 minute. Spread in a round baking dish coated with olive oil.
Slice potatoes, zucchini, squash and tomatoes into 1/4 inch thick slices. Place vegetables on edge and layer them alternately in the dish on top of the onions, fit them tightly into a spiral, make only one layer. Season with sea salt, black pepper and dried thyme. Drizzle 1 T olive oil over the top. Cover dish with foil. Bake in a preheated 375 degree oven for 35 minutes, or until potatoes are tender. Uncover and sprinkle Parmesan cheese over top; bake for 25 - 30 minutes or until browned.
