September 20, 2012

Roasted Tomatoes, Squash and Potatoes

Roasting vegetables is a great way to bring out their full flavor. If you are looking for a way to get more vegetable into your diet (or into your kids;-) I highly recommend this recipe. Enjoy!

2 tablespoons extra-virgin olive oil
1 onion, thinly sliced
1 large clove of garlic, minced
2 tomatoes, sliced 1/4-inch thick
2 medium yellow summer squash, sliced 1/4-inch thick (you can use zucchini if preferred)
1 medium Yukon Gold potato, sliced 1/4-inch thick
Coarse salt and freshly ground pepper
1 tsp dried thyme 
2 tablespoons freshly grated Parmesan (optional)

Heat oven to 375 degrees. Heat oil over medium and cook onion and garlic until tender and lightly golden, 6 to 8 minutes.

Arrange the onion on the bottom of a 9-by-13-inch baking dish that has been sprayed with oil or cooking spray. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan (optional), and drizzle the remaining tablespoon of oil.

Bake covered for 30 minutes. Uncover and bake until golden, 30-40 minutes more.

Serves 4. 

Adapted from:

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