This dish reminded me so much of our Summer Vegetable Tian, but with more flavor! It was super easy to make, extremely healthy (well, minus all the cheese) and involved getting lots of your required veggie consumption in for one day. The taste was what Will and I like to describe as “natural” because you don’t feel like you’re eating anything that’s been processed of filled with chemicals, but instead plucked straight out of the ground or off the vine. It combined simple flavors, which were highlighted by the caramelized onion flavor that all the other veggies absorbed (I love me some caramelized onions). Because of the onions, there was a slightly sweet flavor to the dish as a whole, balanced beautifully by the pure vegetable flavor that it was infiltrating.
Cooking Notes: Will substituted some dry Italian seasoning for the fresh thyme the recipe originally calls for, because a monsoon happened right as he went to go outside to get the thyme! Parmesan was not freshly grated as indicated, but very clearly included.
Baked Tomatoes, Squash, and Potatoes (adapted from Whole Living; serves 4)
2 tbsp olive oil, plus more for drizzling
1 onion, thinly sliced
2 small tomatoes, sliced 1/4-inch thick
1 medium yellow summer squash, sliced 1/4-inch thick
1 medium Yukon gold potato, sliced 1/4-inch thick
Coarse salt and fresh ground pepper
1 tbsp fresh thyme (or Italian seasoning)
2 tbsp Parmesan
Preheat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, about 6-8 minutes. Arrange the onion in the bottom of the 9×13 baking dish. Overlap tomato, squash, and potato on top of the onion. Season with S&P, sprinkle with thyme and Parmesan, and drizzle with more olive oil. Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.