Roasted Vegetables

1 c. Tuscan Herb Olive Oil (or try Basil, Cilantro and Red Onion Olive Oil or Dill)
5 oz. shredded Gruyere cheese
2 sliced large yellow onions
3 minced garlic cloves
1 lb. medium round potatoes
1 1/2 lbs. medium tomatoes
3/4 lb. zucchini
1 Tbsp. fresh thyme
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper


Preheat the oven to 375 degrees. Brush a 9 x 13 x 2 inch baking dish with Olive Oil. In a medium sauté pan, heat 2 Tbsp. of Olive Oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish. Slice the potatoes, zucchini, and tomatoes in 1/4 inch thick slices. Place them alternately in the dish on top of the onions, as tight as possible in a single layer. Sprinkle with salt, pepper, thyme and drizzle with 2 more Tbsp. of Olive Oil. Cover the dish with aluminum foil and bake for 30 to 40 minutes, until the potatoes are tender. Uncover the dish, sprinkle the cheese on top, and bake for another 20 to 30 minutes, or until browned. Serve warm.

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