tomatoes, squash, and potatoes

Baked Tomatoes, Squash, and Potatoes



Ingredients
Serves 4-6
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 onion, thinly sliced
• 3 small tomatoes, sliced 1/4-inch thick
• 1 medium yellow summer squash, sliced 1/4-inch thick
• 1 medium zucchini 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
1. Heat oven to 375 degrees.
2. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
3. Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, zucchini, and potato in rows on top of the onion.
4. Season with salt and pepper, sprinkle with thyme and Parmesan.
5. Bake uncovered for 45 minutes until golden.




From Whole Living, September 2011