Baked Tomatoes, Squash, and Potatoes

Name: Baked Tomatoes, Squash, and Potatoes
Yield: Serves 8
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

Rating: 3.57 stars

175 Ratings
2 Reviews

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.

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Baked Tomatoes, Squash, and Potatoes

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Baked Tomatoes, Squash, and Potatoes

Gallery

Recipe Summary

Ingredients

Directions

Reviews (2)

All Reviews for Baked Tomatoes, Squash, and Potatoes