Whole Living's baked tomatoes, squash, and potatoes
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 1 onion, thinly sliced
- 2-3 small tomatoes, sliced 1/4-inch thick
- 1 medium yellow summer squash, sliced 1/4 inch thick
- 1 medium yukon gold potato (or 2 smaller potatoes), sliced 1/4-inch thick
- coarse salt and freshly ground pepper
- 1 tbsp fresh thyme leaves (omitted)
- 2 tbsp freshly grated parmesan
- Heat oven to 375 degrees.
- Heat oil over medium and cook onion until tender and lightly golden, 6-8 minutes
- Arrange the onion on the bottom of a 9 x 13 in ch 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 olive oil.
- Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.
I actually used both crookneck yellow squash and zucchini so mine didn't turn out as pretty as the picture they showed. However, all the tastes really came together in a really delightful way. (Obviously I also substituted parmesan for Daiya mozzarella.) I'm not the biggest fan of thyme it turns out so next time I think I would add a bit of garlic. Oh and I also don't own a casserole dish so instead I used two pie pans. Oh the fun of kitchen experiments. Nevertheless, I ate the entire thing in two days, which is cool cuz it's pretty low in cals, and ate it so quickly that I even forgot to take a picture! Oh well. Make the recipe; it's good.