I remember visits to my grandparents every summer in Mt. Pleasant, Utah. On those warm summer days when it was time to make dinner we would go out back to their large beautiful garden. We would dig red potatoes, and pick zucchini, cucumbers and tomatoes off the vines. We helped, a little, and mostly watched our Grandma make an incredibly fresh, delicious dinner for our family to eat together on the back porch. Cutting the vegetables today for this dish took me back in time to a beautiful place.
Recipe from budgetbytes.blogspot.com
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
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.
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