I came upon this dish on Pinterest if memory serves. It looked so pretty, had ingredients that I just love, so I had to give it a whirl. Oh boy, am I glad I did. This is a great summer dish to make alongside just about anything – grilled chicken, fish, skirt steak. The list goes on . . . For the most part, I followed the recipe. Any deviations are noted.
Original recipe found at For the Love of Cooking!
- 2 tbsp olive oil (divided)
- 1 large sweet yellow onion cut in half and sliced
- 2 cloves of garlic, minced
- 2-3 russet potatoes, unpeeled
- 1 zucchini
- 1 yellow squash
- 3 large Roma tomatoes
- Sea salt, freshly cracked black pepper, to taste
- Dried thyme, to taste ( I just happened to have fresh on hand, so I used it)
- 1/2 cup of grated Parmesan cheese (I used Toscano creamy parmesan with black cracked pepper from Trader Joe’s)
Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion 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 tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.
Cover the dish with tin foil and bake for 35 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.