This is such a simple side dish, but it looks impressive and can really make your spread look fancy. I love the simple ingredients and the integrity of flavors. Side dishes are probably my biggest challenge--I tend to spend a lot of time and energy on my entree and then I have to scramble to put something next to it. This vegetable dish will definitely be showing up on my table often!
2 large onions, halved and sliced
2 cloves of garlic, minced
3 medium/large potatoes, unpeeled
3 med/4 small zucchini
4 medium tomatoes (I used Roma)
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tbs. fresh thyme leaves, plus extra sprigs (I love cooking with fresh thyme!!!)
2 oz. shredded Parmesan cheese
Preheat oven to 375 degrees. Bursh a 9x13 baking dish with olive oil. Heat 2 tbl. olive oil in a saute pan and cook the onions over medium-high heat until softened and translucent, about 8-10 minutes. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of baking dish.
Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions. Fit them together tightly, making only one layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs. Drizzle with a bit more olive oil. Cover the dish with foil and bake for 35 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the shredded cheese on top. Bake for 30 minutes more, or until browned. Serve warm.