Oven Roasted Vegetables
This dish lays the foundation for 3 dinners and maybe a few lunches too!
Servings: 8 people
Ingredients
- 1/2 cup extra-virgin olive oil 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.
Video
Nutrition
Calories: 256kcal | Carbohydrates: 18g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 185mg | Potassium: 681mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1184IU | Vitamin C: 58mg | Calcium: 191mg | Iron: 2mg
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