I so enjoy Pinterest, it creates such inspiration for not only cooking, but gardening, fashion, redecorating, and travel! I came across this vegetable dish and pinned it quite a while ago waiting for the summer vegetables to make their way to the farmer’s market. The original recipe called for tomatoes as well, I however am not a huge tomato fan, especially cooked, but on occasion will use them if they are in the peak of season and ripe, not the case when I made this last week so I omitted them.
I found this to be super tasty, my family loved it, and it was very pretty to boot! However regardless of the way you slice your veggies be careful, sliced my thumb on my mandolin slicer they can get away from you..that’s my story anyway! It is easy and I see this being brought out for many more meals. The origin of this recipe I believe came from www.budgetbytes.blogspot.com so go check it out!
1 med zucchini
1 med summer squash
1 med. tomato (I omitted)
1 med potato ( didn’t have on hand)
1 med onion- diced
1 tsp minced garlic
1 tsp dried thyme
1 cup grated cheese ( I used cheddar, original called for Italian blend)
* Slice all the vegetables, minus the onion, how thick and thin is up to you, but just have them all be uniform so they cook the same.
* In a frying pan saute the diced onion, and garlic with some olive oil. Cook till soft, place them in the bottom of your baking pan.
* Place your sliced veggies in a bowl and drizzle with olive oil and sprinkle in the thyme and salt and pepper to taste. Toss to coat the veggies completely.
* Place the veggies vertically in the baking dish, I used a loaf pan, but a 8×8 would work as well. Alternate the veggies into a pattern, since I only had 2 veggies it was very easy.
* Cover the dish and bake at 350 for 30 minutes. Uncover and sprinkle on the cheese and bake for an additional 15 minutes.
* Before serving, I drained a little of the liquid that had gathered in the pan. Let it cool a few minutes and served!