Summer Vegetable Tian

Ingredients

• 1 medium yellow onion
• 2 cloves garlic, minced
• 1 Tbsp olive oil
• 1 medium zucchini
• 1 medium yellow squash
• 1 medium potato
• 1 medium tomato
• 1 tsp dried thyme
• Salt & pepper
• 1 cup shredded Italian blend cheese
• 1 Tbsp chopped parsley, optional garnish

Directions

1. Heat the oven to 400ºF. Cut the onion into small dice and mince the garlic. In a large skillet over medium heat, cook the onion and garlic in the olive oil until the onion has softened and turned translucent, about 5 minutes.
2. As the onion mixture cooks, thinly slice the zucchini, yellow squash, tomato, and potato into 1/4-inch rounds. Pay special attention to the potato slices and keep them very thin, since they need to become tender during baking.
3. Spray the inside of an 8x8" casserole dish with non-stick spray. Spoon the cooked onion and garlic across the bottom, then stand the sliced vegetables upright in the dish, arranging them in an alternating pattern like little vegetable tiles. Sprinkle the top generously with salt, pepper, and dried thyme.
4. Cover the casserole dish with foil and bake it in the hot oven for 30 minutes. Take off the foil, scatter the shredded cheese over the vegetables, and return the dish to the oven uncovered for another 15-20 minutes, until the cheese is browned. Finish with chopped fresh parsley as a garnish, if desired.