Savor the flavors of summer with this delicious and nutritious Baked Tomatoes, Squash, and Potatoes dish. This simple yet flavorful recipe features layers of fresh vegetables seasoned with thyme and Parmesan cheese, baked to perfection for a wholesome and satisfying side dish. It’s perfect for complementing any main course or enjoying as a light meal.
Baked Tomatoes, Squash, and Potatoes
Course: SidesCuisine: Mediterranean4
servings10
minutes45
minutes180
kcalIngredients
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, thinly sliced
2 small tomatoes, sliced 1/4-inch thick
1 medium yellow summer squash, sliced 1/4-inch thick
1 medium Yukon Gold potato, sliced 1/4-inch thick
Coarse salt and freshly ground pepper, to taste
1 tablespoon fresh thyme leaves
2 tablespoons freshly grated Parmesan
Directions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the thinly sliced onion and cook until softened, about 5 minutes.
- In the prepared baking dish, layer the onion, sliced tomatoes, yellow squash, and Yukon Gold potatoes in alternating layers, slightly overlapping the slices.
- Drizzle with a little more olive oil and season generously with salt, pepper, and fresh thyme leaves.
- Cover the dish with aluminum foil and bake for 35 minutes.
- Remove the foil, sprinkle the grated Parmesan over the top, and bake uncovered for an additional 10-15 minutes until the vegetables are tender and the cheese is golden and bubbly.
- Serve warm and enjoy!
This Baked Tomatoes, Squash, and Potatoes dish is the perfect blend of fresh vegetables, herbs, and Parmesan, creating a light and flavorful side for any meal. Whether you’re serving it at a summer gathering or enjoying it as a wholesome dinner, this baked vegetable dish is a must-try. The fresh thyme and golden Parmesan topping make it irresistibly delicious!
