Baked Vegetables

This week we are having cooler temperatures but the veggie garden is still producing.
This dish was delicious and looked really pretty...
almost too pretty to eat.

Ingredients

2-3 T of olive oil

1 onion

1 medium zucchini

1 medium yellow squash

1 large potato

2 medium tomatoes

Italian herbs mix (my homemade version HERE)

Salt and Pepper to taste

1 cup shredded parmesan/mozzarella cheese mix 

Preheat the oven to 400 degrees. 

Dice the onion and saute in an oven proof skillet (I use the cast iron) with olive oil until softened. A few minutes will do.

Thinly slice the rest of the vegetables approximately into the same thickness. 

Leave the onion at the bottom of the pan. Place the sliced vegetables in the pan vertically, in an alternating pattern. 

Sprinkle with Italian herb mix (and salt if you like). I used herbs only.

Cover the pan with foil and bake for 40 minutes. 

Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

Enjoy!

Stay Frugal,
Daniela