Thinly sliced veggies topped with cheese and then roasted.
1 tablespoon olive oil
1 medium yellow onion
1 teaspoon minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 teaspoon dried thyme
salt and pepper to taste
1 cup shredded Italian cheesePreheat the oven to 180ºC / 400ºF.
Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened, about 5 minutes.
While the onion and garlic are sautéing, thinly slice the rest of the vegetables.
Spray the inside of an 8 x 8 inch square or round baking dish with non-stick spray. Spread the softened onion and garlic on the bottom of the dish. Place the thinly sliced vegetables vertically in the baking dish, in an alternating pattern. Sprinkle generously with salt, pepper and thyme.
Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15 – 20 minutes or until the cheese is golden brown.
Recipe: Elmarie van Breda
1 tablespoon olive oil
1 medium yellow onion
1 teaspoon minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 teaspoon dried thyme
salt and pepper to taste
1 cup shredded Italian cheesePreheat the oven to 180ºC / 400ºF.
Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened, about 5 minutes.
While the onion and garlic are sautéing, thinly slice the rest of the vegetables.
Spray the inside of an 8 x 8 inch square or round baking dish with non-stick spray. Spread the softened onion and garlic on the bottom of the dish. Place the thinly sliced vegetables vertically in the baking dish, in an alternating pattern. Sprinkle generously with salt, pepper and thyme.
Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15 – 20 minutes or until the cheese is golden brown.
Recipe: Elmarie van Breda
