from Annie's Eats, originally adapted from Ina Garten
serves 4-6; though vegetable amounts are approximate based on your baking dish - get a larger dish and you can layer more vegetables in there!
2 large yellow onions, cut in half and sliced (I omitted)
2 garlic cloves, minced
1 lb. medium round potatoes, unpeeled (I used yellow summer squash instead)
3/4 lb. zucchini
1 1/4 lb. medium tomatoes
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tbsp. fresh thyme leaves, plus extra sprigs
2 oz. Gruyere cheese, grated (I used Parmesan - the cheap stuff in the can, and probably a little too much ;)
1. Preheat the oven to 375 degrees. Brush a 9×13″ baking dish with olive oil. Heat 2 tablespoons olive oil in a sauté pan, and cook the onions over medium heat until translucent, about 8-10 minutes. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
2. Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only one layer. Sprinkle with the salt, pepper, thyme leaves, and thyme sprigs. Drizzle with 1 more tablespoon of olive oil, if desired. Cover the dish with aluminum foil and bake for 35-40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the grated cheese on top , and bake for 30 minutes more, or until browned. Serve warm. (I didn't have to cook mine nearly as long because I didn't have potatoes and those take longer - I think I only put it back in for 15 min.)
I love roasted vegetables, and this was a lovely side dish full of COLOR. A great way to use up those garden veggies!