Baked Squash, tomatoes and potatoes

submitted by Molly Lo, Garden Helper

Ingredients:

2 TB extra virgin olive oil, plus more for drizzling

1 onion, thinly sliced

2 small tomatoes, sliced 1/4-inch thick

1 medium yellow summer squash, sliced 1/4-inch thick

1 medium small white or purple potato, sliced 1/4 inch thick(Yukon gold is ideal)

Sea salt and freshly ground pepper

1 TB fresh thyme leaves

2 TB freshly grated Parmesan cheese

Directions:

Heat oven to 375 degrees. Heat oil in sauce pan over medium heat and cook until tender and lightly golden, approximately 6-8 minutes.

Arrange the onion on the bottom of a 9x13 inch baking pan. Overlap the tomatoes, squash and potatoes on top of the onion. Season with salt and pepper. Sprinkle with the thyme and parmesan, and drizzle with more oil.

Bake covered for 30 minutes. Uncover and continue baking until golden, about 30 minutes more.