Total:
1 hr 45 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 45 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

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 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

IDEAS YOU'LL LOVE

Herb-Roasted Chicken with Root Vegetables

Recipe courtesy of Eddie Jackson

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Roasted Vegetable Soup

Recipe courtesy of Ina Garten

Chicken and Vegetable Stir-Fry with Udon Noodles

Recipe courtesy of Anne Burrell

Minestrone Soup with Pasta, Beans and Vegetables

Recipe courtesy of Robin Miller

Rump Roast with Vegetables

Recipe courtesy of Gourmet Magazine

Middle Eastern Vegetable Salad

Recipe courtesy of Ina Garten

Vegetable Paella

Recipe courtesy of Giada De Laurentiis

Orzo with Roasted Vegetables

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking