Vegetable Tian

This is hands down one of my favorite cooked vegetable recipes. I had small potatoes and small roma tomatoes, so I ended up using two of those to make everything else come out even.

Ingredients:

1 Tbsp. olive oil
1 medium yellow onion
1 tsp. (2 cloves) minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp. dried thyme
to taste salt & pepper
1 cup shredded Italian cheese

Directions:

STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Thinly slice remaining vegetables.  This step is really easy if you have a mandolin slicer, and it made me fall in love with mine all over again.  I'm not sure I'd like the recipe as much without it, because that's a LOT of thin slicing...

STEP 2: Sauté onion and garlic in a skillet with olive oil until softened (about five minutes).

STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown