Summer Vegetable Tian

This is a great template for a stacked summer veggie casserole. It is fun to make and can be varied with whatever veggies you have on hand. I like it with thinly sliced Asian eggplant, or with cubed eggplant, that you saute with the onions & garlic in the first step.

1 tablespoon olive oil

1 medium yellow onion

3 cloves garlic, minced

1 medium zucchini sliced into thin rounds

1 medium yellow squash sliced into thin rounds

1 medium potato rinsed and sliced into thin rounds

1 medium tomato sliced into thin rounds

1 teaspoon fresh thyme, minced

1 teaspoon chopped fresh rosemary

salt and pepper to taste

1 cup shredded Italian cheese

Directions:

Preheat the oven to 400F. Finely die the onion. Saute the onion in a skillet over medium heat with olive oil until softened (about 5 minutes). Add the garlic and cook until fragrant (about 30 seconds).

Spray the inside of an 8"X8" baking dish with non-stick spray (or coat with butter). Spread the onion and garlic mixture over the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically in an alternating pattern. Sprinkle with salt, pepper, thyme, and rosemary.

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