|Layering summer vegetables makes a hearty, but light vegetarian meal|
4 tomatoes on the vine, sliced 1/4" thick
1 large summer squash, sliced 1/4" thick
1 zucchini, sliced 1/4" thick
3 yukon gold potatoes, sliced 1/4" thick
2 sweet onions, sliced 1/4" thick
Extra Virgin Olive Oil
Fresh or dried thyme
Fresh Parmesan for grating
Sea salt (optional)
1. In a saute pan, heat some oil over medium high. Add onions and cook until soft and browning.
2. Meanwhile, preheat the oven to 375F and line a 13x9 baking pan with nonstick foil (for easy cleanup). Spray with a little olive oil spray.
|All lined up and ready for the oven!|
4. Drizzle the entire pan with olive oil (or use an olive oil sprayer and spray all the vegetables well). Sprinkle with fresh or dried thyme. Grate fresh Parmesan on top and sprinkle with a little sea salt.
5. Cover with foil and bake 30 minutes. Then remove the foil cover and bake another 30 minutes, or until vegetables are tender. Serve.