Once hot, add onion and garlic to pan. Saute for 5 minutes.
Grease a medium baking dish with cooking spray. Place onion and garlic in the bottom of the baking dish. Arrange and alternate potato, zucchini, tomato and squash vertically on top of onion and garlic. Season with salt, pepper and thyme.
Cover baking dish with aluminum foil and place in oven. Bake for 30 minutes.
Remove foil from baking dish, sprinkle shredded cheese on to and place back in oven. Bake for 45-20 minutes. (Top should be golden brown)
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Here's a few ideas that might help solve the Thanksgiving leftover dilemma. There's a lot you can do with turkey: sandwiches, wraps, tacos. But what can you do with stuffing and cranberry sauce? How about make a sandwich unlike any other. A little bit sweet, a little filling, a whole lotta goodness from the first bite to the last. How about a hearty soup or an everything casserole. View Recipes >
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Simple Veggie Tian
Serves 8
Ingredients:
1 potato, (sliced thin)
Ground pepper, (to taste)
1 cup shredded Italian cheese
1 teaspoon minced garlic
1 tablespoon olive oil
1 zucchini, (sliced thin)
1 tomato, (sliced thin)
Salt, (to taste)
1 yellow squash, (sliced thin)
1 yellow onion, (sliced thin)
1 teaspoon dried thyme
Directions:
Preheat oven to 400° F.
Pour olive oil into a pan. Bring to medium heat.
Once hot, add onion and garlic to pan. Saute for 5 minutes.
Grease a medium baking dish with cooking spray. Place onion and garlic in the bottom of the baking dish. Arrange and alternate potato, zucchini, tomato and squash vertically on top of onion and garlic. Season with salt, pepper and thyme.
Cover baking dish with aluminum foil and place in oven. Bake for 30 minutes.
Remove foil from baking dish, sprinkle shredded cheese on to and place back in oven. Bake for 45-20 minutes. (Top should be golden brown)
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