Ingredients
- 1 cup Arbequina EVOO
- 5 oz Gruyere cheese shredded
- 2 Large Yellow Onion sliced
- 3 garlic cloves minced
- 1 1/2 lb Medium Round Potatoes
- 11/2 lb Medium Tomatos
- 3/4 lb zucchini
- 1 Tbsp Thyme, fresh
- 1 1/2 tsp kosher salt
- 1/2 tsp Black pepper freshly ground
Servings:
Units:
Instructions
- Preheat the oven to 375º. Brush a 9x13x2-inch baking dish with olive oil. In a medium sauté pan, heat 2 T. of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
- Slice the potatoes, zucchini, and tomatoes in 1/4 -inch-thick slices. Place them alternately in the dish on top of the onions, as tight as possible in a single layer. Sprinkle with salt, pepper, thyme and drizzle with 2 T. more of olive oil. Cover the dish with aluminum foil and bake for 30 to 40 minutes, until the potatoes are tender. Uncover the dish, sprinkle the cheese on top, and bake for another 20 to 30 minutes, or until browned. Serve warm.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Arbequina EVOO, Gruyere Cheese (can be brought at the Auburn Store)
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