2 Tablespoons unrefined, cold pressed extra-virgin olive oil + more for drizzling
1 large onion, halved and thinly sliced
Sea salt and freshly ground black pepper
4 cloves garlic, finely chopped
2 medium Yukon Gold potatoes, about ¾ pound, sliced ¼-inch thick
2 small tomatoes, about ¾ pound, sliced ¼-inch thick
1 medium zucchini, about ½ pound, sliced ¼-inch thick
1 Tablespoon fresh thyme leaves
2 Tablespoons freshly grated Pecorino or Parmesan cheese
Instructions
Preheat oven to 375 degrees. Warm oil in a skillet over medium heat and add onions and a pinch of salt and pepper. Sauté until tender and lightly golden, about 6 to 8 minutes. Add garlic and sauté until fragrant, about 2 minutes.
Transfer onion and garlic on the bottom of an 11 x 9 gratin dish or a 10-inch round baking dish. Overlap potatoes, tomatoes and squash over the onion mixture. Season with salt (I use about ½ teaspoon) and pepper. Sprinkle with thyme and Pecorino/Parmesan and drizzle with olive oil.
Cover and bake for 30 minutes. Uncover and bake another 30 minutes until golden and potatoes are tender. You can serve this hot, warm or at room temperature.
Notes
Try to find potatoes, zucchini and tomatoes with approximately the same diameter so the casserole looks balanced.
You can also add shredded gruyere or buttered bread crumbs to the top for an extra special finish.
Recipe by Pamela Salzman at https://pamelasalzman.com/roasted-summer-vegetable-tian-recipe/