Baked Tomatoes, Squash and Potatoes

Serves 8

2 Tbsp extra-virgin olive oil, plus more for drizzling
1 large onion, thinly sliced
2 small tomatoes, sliced ¼ inch thick*
1 medium yellow squash, sliced ¼ inch thick
1 medium Yukon gold potato, sliced ¼ inch thick
Sea salt and freshly ground pepper
1 tsp thyme
2 Tbsp freshly grated Parmesan (for Vegans, use Nutritional Yeast)

1. Preheat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6-8 minutes.
2. Spray the bottom of a 9×13 inch baking dish with non-stick spray. Scatter the onion in the bottom of the dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan or Nutritional Yeast, and drizzle with more olive oil.
3. Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes or more.

*Choose tomatoes, squash, and potatoes that are roughly the same diameter so they overlap nicely.

Adapted from Whole Living magazine, September 2011 by Rachel Barker, LMT