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Baked Tomatoes, Squash, and Potatoes

This baked riff on ratatouille may look sophisticated, but it's surprisingly simple. Serve it for brunch or at dinner parties -- and save leftovers to eat straight out of the dish by the forkful.

  • servings: 8
Photography: Johnny Miller

Ingredients

  • 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
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons freshly grated Parmesan

Directions

  1. Step 1

    Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.

  2. Step 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. Step 3

    Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.

Source
Whole Living, September 2011

Reviews (2)

  • 28 Jan, 2013

    I made this today and OMG this smells sooo good.. I'm not a vegan but this dish may definitely change my mind! haha. Thanks for the great recipe!

  • 18 Nov, 2012

    Loving this recipe! Trying to make it for dinner tonight!!!