By now, you all are aware of my love for roasting vegetables. If not, I love them roasted over any other method of cooking them. Now, roasting does include grilling them too. So when I found myself with some vegetables to use up I decided to make a casserole of sorts with them and roast them at the same time. The vegetables were perfectly roasted, the potatoes were tender-crisp and the caramelized onions were sweet and tasty. I paired it will Tomato and Basil Marinated Chicken but it would go with nearly every type of meat. It was a great decision to make this, one that will be repeated over and over again.
- 2-3 tbsp olive oil divided
- 1 large red onion cut in half and sliced or whatever kind of onion you have on hand
- 2 cloves of garlic minced
- 1-2 russet potatoes unpeeled
- 1 mediun zucchini
- 1 medium yellow squash if small, use two
- 3 large Roma tomatoes
- Sea salt freshly cracked black pepper, to taste
- Dried thyme to taste
- 1/2 cup of grated Parmesan cheese
- Preheat the oven to 375 degrees. Spray a square or round baking dish with cooking spray.
- Heat 1 tbsp of olive oil in a large skillet over medium heat, add the onions and saute until translucent, about 8 minutes.
- Add the garlic and cook for another 60 seconds, watching as not to burn the garlic. Spread the onion and garlic mixture on the bottom of the greased baking dish.
- Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices.
- Layer them alternately in the dish on top of the onions, fitting them into tight rows (for the square pan)or into a spiral (if using a round dish) leaving a small amount of wiggle room, making only one layer.
- Season with sea salt, black pepper and dried thyme, to taste and drizzle the last tablespoon of olive oil over the top. Add an extra tablespoon if you needed.
- Cover the dish with tin foil and bake for 40 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned.