Wednesday, September 28, 2011

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

8 comments:

  1. I have a favorite recipe using the two squashes and tomatoes, and we love it. I can imagine how much we'd love this one with the potatoes.

    I think I will try this for our Saturday night dinner. (Husband is out of town all week. )

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  2. I'm always looking for a good side dish! Sounds and looks great. Thanks

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  3. Mmm, sounds so yummy. I am going to save that one for 10 years fromnow when no one will be eating my dinners except Dave and me and I won't have to hear "EEEEEEEEEEEWWWWWWWWWWWW."
    What happened to Crickit's blog? I tried to go there and it said it was removed, her last title says "So Long Farewell" soI assume she stopped...is everything okay?

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  4. Easy, fast and yummmy,just my kind of cooking!

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  5. This sounds yummy - I love a colourful side that can be prepared ahead of time.

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  6. Thank goodness I just ate dinner. What an appetizing and colorful dinner side dish! You give me some real good ideas.

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  7. Yum...that's looks absolutely delicious. Thank you for sharing.

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