Vegetable Trian

4 tbsp Extra Virgin Olive Oil
2 large sweet yellow onion, raw
4 clove Garlic, minced
4 medium (2-1/4" to 3-1/4" dia.) Potato, raw, sliced 1/4-in Thick
4 medium Zucchini, baby, sliced 1/4-in thick
4 medium Summer Squash, sliced 1/4-in thick
6 serving Roma Tomatoe - Large sliced 1/4-in. thick
1 dash Salt
1 dash Pepper, black
1 tsp Dried Thyme (by ARCTIC.ORCA)
1 tsp Rosemary, dried
1 cup Parmesan Cheese, grated

Use 2 glass pie plates.

1. Preheat oven to 375 degrees F.
2. Coat baking dishes with cooking spray.
3. Heat 1/2 of oil in skillet over med. heat.
4. Add chopped onion & saute until translucent, about 8 min.
5. Add garlic & cook another 60 sec.
6. Spread onion mixture over bottom of baking dishes.
7. Arrange sliced potatoes, zucchini, squash, & tomatoes in spiral motion alternating vegetables in a single layer.
8. Season with salt, pepper, thyme, & rosemary.
9. Drizzle with remaining oil.
10. Cover with foil and bake for 35 min or until potatoes are fork tender.
11. Uncover and sprinkle with parmesan cheese.
12. Bake an additional 25-30 min. until browned.

Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user DEGWINN.