SUMMER VEGETABLE TIAN

Here is a delicious way to enjoy zucchini and yellow squash. This makes an excellent side dish for any outdoor barbecue.

1 T extra-light olive oil or avocado oil, divided

1 large yellow onion, diced

2 cloves garlic, minced

2 medium potatoes, sliced into thin circles

2 medium zucchini, sliced into thin circles

2 medium yellow squash, sliced into thin circles

4 Roma or plum tomatoes, sliced into thin circles

Salt and freshly ground black pepper

2 t fresh thyme leaves

2 t fresh rosemary leaves, minced

½ cup grated or diced fontina cheese

¼ cup grated Parmigiano-Reggiano cheese

Extra-virgin olive oil, for drizzling

Heat 2 T of the oil in a skillet over medium heat. 

Add onion and sauté until tender, about 5 minutes.

Add garlic and sauté another minute.

Spoon into the bottom of a gratin or shallow baking dish.

Preheat oven to 375 degrees F.

Evenly arrange potatoes, zucchini, yellow squash, and tomatoes in a circle around a baking dish.

Season to taste with salt and pepper.

Sprinkle on the thyme leaves, rosemary leaves, fontina, and Parmigiano.

Drizzle with a little extra-virgin olive oil.

Cover with foil and place on a baking dish or pizza pan.

Bake in the oven for 30 minutes.

Remove foil and bake another 20 minutes.

Serves 4 to 6