Some of us may have an abundance of late ripening summer vegetables – what to do? Try this baked combo adapted from Whole Living Magazine…. This recipe can be doubled and tripled, just use a bigger baking dish!
2 Tb extra virgin olive oil plus extra for drizzling
1 onion thinly sliced (rings)
4 medium tomatoes sliced 1/4 inch thick
2 medium yellow summer squash sliced 1/4 inch thick
2 medium potatoes sliced 1/4 inch thick
Fresh thyme, rosemary and oregano leaves, chopped small
3-4 Tb freshly grated parmesan, asiago or crumbled feta
Heat oven to 375F. Heat oil over medium heat and cook onion until tender and slightly golden (about 8 minutes).
Arrange onion on the bottom of a 9 x 13 inch baking dish.
Overlap tomato, squash and potato on top of the onion like scales on a fish (use what will fit).
Season with salt and pepper and sprinkle with herbs and cheese and drizzle more oil over the top.
Bake covered for 30 minutes, then uncover and bake until golden – up to 30 minutes more.
Use as a side-dish for brunch or dinner.