Food & Cooking Recipes Breakfast & Brunch Recipes Baked Tomatoes, Squash, and Potatoes 3.6 (175) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Yield: 8 Serves 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. Ingredients 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 onion, thinly sliced 2 small tomatoes, sliced ¼-inch thick 1 medium yellow summer squash, sliced ¼-inch thick 1 medium Yukon Gold potato, sliced ¼-inch thick Coarse salt and freshly ground pepper 1 tablespoon fresh thyme leaves 2 tablespoons freshly grated Parmesan Directions Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes. 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. Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more. Johnny Miller Rate it Print