RECIPE: Summer Vegetable-tian

Ingredients: 

olive oil
1/2 cup chopped onion
1 tsp minced garlic
1 medium yellow squash
1 medium zucchini
1 medium russet potato
2 medium red potatoes
1 large tomato
dried thyme
salt & pepper
1 cup shredded Italian blend cheese

Directions: 

Preheat oven to 400°.  Spray 8″ round or square baking dish with non-stick spray.  Saute onion and garlic in olive oil.  Thinly slice all the vegetables (I cut the tomato slices in half to have twice as many).  Lightly sprinkle all veggies with olive oil and sprinkle with thyme, salt and pepper.  Place vegetables in the baking dish vertically, in alternating pattern.  Sprinkle onion and garlic over vegetables.  Cover with foil and bake for 30 minutes.  Remove foil, sprinkle cheese over top and bake for another 15 minutes or until cheese is golden brown.