 |
| Fresh vegetables are in abundance in the summer. Fresh is best. I love making this as a side dish. Parmesan crusted with bread crumbs, just perfect at the end. The ingredients are all fresh, a great way to get the kids to eat vegetables as it looks great even cooked... It doesn't look as pretty cooked but taste fantastic! |
2 tablespoons extra virgin olive oil
optional (1 large sweet yellow onion cut in half and sliced)
2 cloves of garlic, minced fine
1 or 2 yellow potatoes, unpeeled
1 zucchini
1 yellow squash
grape tomatoes sliced or use any style tomato sliced
pink salt, sea salt or kosher salt, freshly cracked black pepper, to taste
fresh rosemary, thyme, parsley, oregano and basil to taste
1/2 cup of grated Parmesan cheese
Italian Bread Crumbs
optional (1 large sweet yellow onion cut in half and sliced)
2 cloves of garlic, minced fine
1 or 2 yellow potatoes, unpeeled
1 zucchini
1 yellow squash
grape tomatoes sliced or use any style tomato sliced
pink salt, sea salt or kosher salt, freshly cracked black pepper, to taste
fresh rosemary, thyme, parsley, oregano and basil to taste
1/2 cup of grated Parmesan cheese
Italian Bread Crumbs
Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. On low heat add 1 tablespoon of olive oil in a large skillet over medium heat. When oil is heated add garlic (onions if using cook these 6 minutes then add the garlic for 30 seconds) garlic for around 30 seconds. With cooking spray, lightly coat the bottom of a round pie plate (9 inch)
Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.
Bake for 35 minutes, or until the potatoes are soft using a fork to pierce. Evenly sprinkle the bread crumbs and Parmesan cheese on top and bake for another 25-30 minutes or until browned.
