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Oven Roasted Vegetables

This dish lays the foundation for 3 dinners and maybe a few lunches too!
Course Main Course
Cuisine Italian
Keyword healthy, meal planning, vegetarian
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 8 people

Ingredients

  • extra-virgin olive oil for drizzling (1/2 cup or more)
  • 1 pound Yukon Gold potatoes sliced 1/4 inch thick
  • 3 cloves garlic minced
  • 2 tablespoons fresh thyme leaves divided
  • 1 medium onion thinly sliced, divided
  • 4 ounces grated Pecorino Romano cheese divided
  • Salt and freshly ground pepper
  • 1 red bell pepper thinly sliced
  • 2 large tomatoes thinly sliced
  • 4 zucchini sliced 1/4 inch thick

Instructions

  • Preheat the oven to 350°F.
  • Coat a large (3-quart) glass baking dish with olive oil.
  • Spread the potatoes over the bottom in an even layer. Sprinkle garlic and 1/2 of thyme leaves over the top; drizzle with oil and season lightly with salt and pepper.
  • Spread 1/2 of onion slices, separated into rings over potatoes; sprinkle 1/2 of the grated pecorino cheese; drizzle with oil and season lightly with salt and pepper.
  • Arrange red pepper and tomato slices in an even layer over the onion, drizzle with oil, sprinkle with remaining thyme leaves and season lightly with salt and pepper.
  • Arrange remaining onion slices, separated into rings over the tomatoes.
  • Top onion with zucchini and yellow squash in an even layer; drizzle with oil and season lightly with salt and pepper. Sprinkle with remaining cheese.
  • Cover the dish with foil and bake for 1 hour.
  • Increase the oven temperature to 400°F. Uncover the casserole and bake for about 15 minutes longer, until the vegetables are tender and lightly brown on top. Let stand 10 minutes and serve warm.

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