Vegetable Gratin (adapted from Tammy’s Book Parlor)

2 tsp. olive oil
1 medium yellow onion
1 tsp. minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato (optional)
1 medium tomato
1 tsp dried thyme
salt and freshly ground pepper to taste
½ cup shredded Italian cheese blend

Preheat oven to 400 degrees.

Finely dice the onion and mince the garlic. Sautee in a skillet with 1-2 tsp. of olive oil until softened (about 5 minutes). While the onion and garlic are cooking, thinly slice the rest of the vegetables. Lightly spray with olive oil. Sprinkle generously salt and pepper. Spray an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with thyme. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese, and bake for another 20 minutes or until the cheese is golden brown and potatoes are cooked through.