Name: Baked Tomatoes, Squash & Potatoes
Ingredients: 2 Tbsp. olive oil; 1 onion (sliced thinly); 2 small tomatoes (sliced 1/4" thick); 1 medium yellow summer squash (sliced 1/4" thick); 1 medium Yukon Gold potato (sliced 1/4" thick); salt & pepper (to taste); 1 Tbsp. fresh thyme leaves; 2 Tbsp. Parmesan (freshley grated)

Submitted by: Eva Cropp Lot # 1942

Ingredients

2 Tbsp. olive oil
1 onion sliced thinly
2 small tomatoes sliced 1/4" thick
1 medium yellow summer squash sliced 1/4" thick
1 medium Yukon Gold potato sliced 1/4" thick
salt & pepper to taste
1 Tbsp. fresh thyme leaves
2 Tbsp. Parmesan freshley grated

Servings:

Submitted by: Eva Cropp Lot # 1942

Ingredients

2 Tbsp. olive oil
1 onion sliced thinly
2 small tomatoes sliced 1/4" thick
1 medium yellow summer squash sliced 1/4" thick
1 medium Yukon Gold potato sliced 1/4" thick
salt & pepper to taste
1 Tbsp. fresh thyme leaves
2 Tbsp. Parmesan freshley grated

Servings:

Instructions

Heat oven to 375 degrees. Heat oil and cook onion until tender and slightly golden, 6 - 8 minutes.
Arrange the onion on the bottom of 9" X 13" baking dish. Overlap tomato, squash and potato on top of onion. Season with salt & pepper, sprinkle with thyme and parmesan. Drizzle with more oil.
Bake covered for 30 minutes. Then uncover and bake until golden, about 30 minutes more.

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Baked Tomatoes, Squash & Potatoes

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