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Potato, Tomato, Squash Bake
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5 from 2 votes

Potato, Tomato, Squash Bake

Author Joy in Every Season

Ingredients

  • 1 TBSP olive oil
  • 1 TBSP butter
  • 3 cloves fresh garlic crushed
  • 1 med-lg yellow onion diced
  • 2-3 russet potatoes peeled or unpeeled, your choice
  • 2 zucchini
  • 2 yellow squash
  • 3 to matoes
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried thyme
  • Additional 1 TBSP olive oil
  • 1/2 cup parmesan cheese grated

Instructions

  • In large saute pan, over med heat, add 1 TBSP olive oil and butter. When butter is melted, add diced onion and sauté until tender. Add garlic and sauté for another 2-3 minutes.
  • In large baking pan, pour onion/garlic mixture on bottom of pan.
  • Slice potatoes, zucchini, yellow squash, and tomatoes into 1/4" slices.
  • Arrange veggies on top of onion mixture.
  • Drizzle with 1 TBSP olive oil.
  • Sprinkle with salt, pepper, and thyme.
  • Cover with foil and bake at 375* for 45 minutes. Remove foil, top with parmesan cheese and bake for another 15-20 minutes.
  • **total baking time will vary on thickness of slices. Adjust as needed till fork tender.