I was looking for a vegetable recipe that kept the flavors simple and really let the vegetables shine. I love this recipe because it has zucchini, tomatoes, AND potatoes! This recipe is great for the winter because the tomatoes condense and develop their flavors so you don’t need to wait for summer ripe tomatoes for this one. It’s also super easy and delicious and is a great side dish. I served this dish with roasted chicken but it would be great with any meat.
The original recipe calls for onions at the base of the dish but I omitted them to simplify the dish. All you need is some veggies, olive oil, parmesan cheese, thyme, salt and pepper. Layer, season, pop it in the oven and enjoy!
2 tbsp. olive oil
3 large roma tomatoes
2 russet potatoes
3 springs thyme
1/2 cup parmesan cheese
salt and pepper to taste
Heat oven to 375 degrees.
Slice the vegetables uniformly and layer in a shallow casserole dish. Remove thyme leaves from the stems and sprinkle over the veggies. Drizzle the olive oil over the veggies and season with salt and pepper. Cover with foil and cook for 35 minutes. Remove foil and top with parmesan cheese. Bake for another 25-30 minutes or until top is browned.
Source: For The Love Of Cooking