Summer Vegetable Casserole
extra-virgin olive oil, for drizzling
fine grain sea salt and freshly ground black pepper
1 large yellow bell pepper, thinly sliced
1 yellow onion, thinly sliced
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
1/2 pound petite golden Idaho potatoes (or any small, fingerling variety), sliced in 1/4″ rounds
1/2 pound roma tomatoes, sliced into 1/4″ rounds
2 small zucchini (1/2 pound) or other summer squash, sliced diagonally 1/4″ thick
1/4-1/2 cup freshly grated parmesan cheese
1.) Preheat the oven to 350 degrees. Lightly oil a 9″ baking dish. Combine bell pepper, onion, garlic, and thyme in a bowl. Drizzle with oil and season with salt and pepper. Set aside.
2.) Place potatoes in the dish in an even layer. Drizzle with olive oil and season with salt and pepper. Spread about tow thirds of the bell pepper and onion mixture over potatoes. Top with tomatoes and zucchini. Drizzle with olive oil and season with salt and pepper. Evenly distribute remaining bell pepper and onion mixture on top of tomatoes and zucchini. Finish it off with as much/as little grated cheese as you prefer.
3.) Tightly cover with foil. Bake for 40 minutes. Increase oven temperate to 425 degrees, uncover dish, and bake for 20 minutes more; until lightly browned.