Fresh

• 3 cloves minced garlic
• 2 large yellow onion cut in half and sliced in half moons
• 1 large baking potato
• 3-4 medium size zucchini
• 4-5 medium summer squash
• 2 medium tomatoes

Pantry

• 1 Tbsp Butter or regular olive oil
• 1 Tablespoon fresh Thyme plus extra sprigs
• 1 ounce grated parmesan or asiago

Directions

1. Preheat oven to 375 degrees
2. In a large cast iron skillet, heat olive oil and cook onion over median heat for 10-12 minutes until soft and translucent. Add garlic and cook for about 5 more minutes.
3. Slice potatoes, zucchini, squash, tomatoes on a mandolin or very thin with a knife. Layer them sitting in their side fitting them in tightly in the pan, making one layer.
4. Sprinkle with salt, pepper, thyme leaves, and thyme springs. Mist or lightly drizzle a with olive oil.
5. Cover pan tightly with aluminum foil and bake for 40 minutes covered.
6. Uncover dish, remove time sprigs, sprinkle with cheese and bake uncovered another 45 minutes or until browned. Serve warm.

*This dish was revamped from The Barefoot Contessa’s Vegetable Tian.