½cupshredded parmesan, asiago & romano cheese blend
Instructions
Preheat the oven to 375 degrees and lightly coat a shallow pie dish with olive oil. Set aside.
Dice one half of the onion.
In a large skillet, over medium heat, add 1 Tablespoon of olive oil. Once hot, add in the diced onion. Saute until the onions are translucent, about 8 minutes.
2 Tablespoons olive oil, ½ large yellow onion
Once the onions are soft and translucent, add in the minced garlic and saute another minute.
1 Tablespoon minced garlic
Remove from heat and spread into the greased pie dish.
While the onions are sauteing, thinly slice the vegetables to approximately 1/8" thick.
1 large rose potato, 1 large zucchini, 1 large yellow squash, 2 medium roma tomatoes
Start a spiral in the pie dish, making a pretty, single-layer pattern with the veggies on top of the garlic/onion mixture, alternating until the dish is full.
Drizzle with 1 Tablespoon of olive oil and season with salt & pepper.
salt & pepper
Cover the dish with tin foil and bake for 35 minutes.
After 35 minutes, carefully uncover the veggies and make sure the potatoes are fork tender.
Sprinkle the vegetables with the cheese blend and bake another 25-30 minutes until the cheese is melted and the vegetables start to brown.
½ cup shredded parmesan, asiago & romano cheese blend