Baked Squash, Tomatoes, Onions and Potatoes

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5 from 6 votes

Baked Squash, Tomatoes, Onions and Potatoes

Summer vegetables are the star of this wonderfully fresh and easy meatless main or super side - fresh from the garden

Prep Time15

Cook Time30

Total Time45

Course: Vegetable side dish

Cuisine: American

Keyword: potatoes, tomato, vegetable

Servings: people

Calories: 178kcal

Author: Tricia

Ingredients

2 tablespoons olive oil, plus extra for drizzling
1 or 2 large onions, sliced thin
2 medium tomatoes, sliced ¼-inch thick
2 yellow squash, sliced ¼-inch thick
2 medium butter potatoes, sliced-¼ inch thick
sea salt and freshly ground pepper
1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
2 tablespoons freshly grated Parmesan

Instructions

Preheat oven to 375°F.
Heat oil in a medium skillet, over medium heat. Add the onion slices and sauté until lightly browned.
Lightly grease or spray a casserole dish. Arrange the caramelized onions on the bottom and layer the potato, tomato and squash, edges overlapping, on top. Season with salt and pepper, sprinkle with thyme and Parmesan and drizzle with olive oil.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake another 20-30 minutes or until the potato is tender.

Notes

Inspired by a September 2011 Wholeliving.com recipe

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition