Wouldn’t it be wonderful if we could have fresh vegetables all year long? My sweet neighbor hands my husband bags of these delicious veggies and this is what we baked! Oh my goodness was it ever wonderful!
Natural subtle flavors, not all the frying or smothering with thick, rich sauces but a little touch! The vegetables are sliced thin, seasoned only with a little salt, pepper, and thyme and then topped with just a small amount of flavorful cheese. Roasting the vegetables magnifies their flavor and gives them just a hint of sweetness.
Creamy cheeses work really well with this dish but I happened to have a four cheese Italian blend on hand so I used that. Use what cheese you have on hand, that’s all a part of budget cooking!
- 1 Tbsp olive oil
- 1 medium yellow onion
- 1 tsp minced garlic
- 1 medium zucchini
- 1 medium yellow squash
- 1 medium potato
- 1 medium tomato
- 1 tsp dried thyme
- to taste salt & pepper
- 1 cup shredded Italian cheese
- Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).
- While the onion and garlic are sautéing, thinly slice the rest of the vegetables.
- Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
- Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.