Thursday, June 19, 2014

Summer Vegetable Bake

· 1 medium onion, chopped
· 1 teaspoon minced garlic
· 1 tablespoon olive oil
· 1 medium zucchini, thinly sliced
· 1 medium yellow squash, thinly sliced
· 1 potato, thinly sliced
· 1 tomato, thinly sliced
· 1 teaspoon dried thyme
· Salt and pepper to taste
· 1 cup shredded Italian cheese

Preheat the oven to 400 degrees.
Sauté onion and garlic in a skillet with olive oil until softened (about five minutes).
Spray the inside of an 8x8 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.

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