Baked Tomato, Squash, and Potato

I love vegetables! Yes, despite the evil depiction of vegetables to kids in cartoons, I grew up eating plenty of vegetables. However, my husband did not. When Brett and I first started dating, the only vegetables he would eat were iceberg salad, corn, and potatoes to which I would tell him, "The last two don't count. They're starches."

Yet, in a mere couple of years, my husband's palate has stretched infinitely. He eats a variety of foods, including every vegetable I throw his way. It took time and coaxing, but first of all, it took dressing up his vegetables. I had to prove to him that these things could taste good, really good, so I added spices, dressings, and what not to make vegetables look appetizing. Vegetables can be more than just steamed. They can be sauteed, roasted, and even baked.

This recipe reminded me of those days where I had to put a significant amount of time into dressing up Brett's vegetables. Luckily, those days are long gone. This recipe features vegetables. There is no way to pretend they are not there, because they are the star of the show! But it is one of the most attractive vegetable dishes I have ever made; it is really healthy, and it tastes pretty darn good too.

Dinner Idea: I served this with blackened salmon. It was delicious! I think fish goes really well with this, but chicken would work too.

 

Baked Tomato, Squash, and Potato

Recipe modified from Whole Living:
Serves 4-6
Prep Time: 10 min
Cooking Time: 1 hour

Ingredients
2 tablespoons extra-virgin olive oil, plus more for drizzling

1 onion, thinly sliced

3 small tomatoes, sliced 1/4-inch thick
1 medium yellow summer squash, sliced 1/4-inch thick

1-2 Yukon Gold potatoes, sliced 1/4-inch thick (I used 3-4 medium red potatoes, because that's what I had around the house.)
Coarse salt and freshly ground pepper
1 tablespoon fresh thyme leaves or 1 teaspoon of dried thyme leaves
2 tablespoons freshly grated Parmesan

 Directions

1. Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
   
2. Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.
   
3. Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more. Enjoy!
   
   
   

    Have a wonderful day! Get cooking and make something beautiful!