Ingredients
- Good essential olive oil
- 2 large yellow onions, decline in half and sliced
- 2 garlic clove cloves, minced
- 1 pound medium round taters, unpeeled
- 3/4 pound zucchini
- 1 1/4 pounds medium tomato plants
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon fresh thyme leaves, plus extra sprigs
- 2 ounces Gruyere cheese, grated
Directions
Preheat the oven to 375 levels F.
Brush a 9 by 13 by 2-inch baking dish with essential olive oil. Inside a medium saute pan, heat two tablespoons of essential olive oil and prepare the onions over medium-low heat for eight to ten minutes, until translucent. Add some garlic clove and prepare for an additional minute. Spread the onion mixture at the base from the baking dish .
Slice the taters, zucchini. and tomato plants in 1/4-inch thick slices. Layer them alternately within the dish on the top from the onions, fitting them tightly, making only one layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with another tablespoon of essential olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, before the taters are tender. Identify the dish, take away the thyme sprigs, sprinkle the cheese on the top, and bake for an additional half an hour until browned. Serve warm.
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