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Submitted by: Eva Cropp Lot # 1942
- 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:
Units:
Submitted by: Eva Cropp Lot # 1942
Servings:
Units:
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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.