Sunday Vegetables

Posted by in Recipes on Dec 21, 2012 . .

1 Cup Olive Cart Blend Olive Oil
5 oz shredded Gruyere Cheese
2 sliced large yellow onions
3 minced garlic cloves
1 lb medium round potatoes
1 1/2 lbs Medium tomatoes
3/4 lb zucchini
1 Tbsp fresh thyme
1 1/2 tsp Olive Cart Michigan Flaked Sea Salt
1/2 tsp freshly ground black pepper.

Preheat oven to 375 degrees.
Brush 9x13" baking dish with olive oil.
In a meduim saute pan, heat 2 Tbsp of olive oil and cook the onions over medium low heat for 8 to 10 minutes or until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish. Slice the poatotes, Zucchini and tomatoes in 1/4 inch thick slices. Place them alternately in the dish on top of the onions, as tight as possible in a single layer. Sprinkle with salt, pepper, thyme and drizzle with 2 more Tbsp of olive oil. Cover the dish with aluminum foil and bake for 30 to 40 minutes, until the potatoes are tender. Uncover the dish, sprinkle the cheese on top, and bake for another 20 top 30 minutes or until browned. Serve Warm

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