Meatless Monday!

This next recipe I made on Christmas for my family. It is a baked dish of sauteed onions,  baked tomatoes, yellow squash, and red potatoes.

I really enjoyed the way the flavors complemented each other, particularly the baked tomatoes. It was a great holiday dish, when everyone is looking for something lighter than all the heavy food they’ve been eating - or in the case of my sisters and I, trying to save some room for my mom’s pumpkin pie.

This weekend I made the dish for my roommate and I, and served with with brown rice on the side. It was also great to keep as left overs and warm up for meal or snack the next day (it even works well in a fritatta).

This recipe was in the summer issue of Whole Living Magazine, but as I said, I made it on Christmas and loved it. (I normally try to eat foods that are more in season, but this is an exception.)

Here's a picture of mine from the weekend

Baked Tomatoes, Squash, and Potatoes (serves 8)

Ingredients:
2 Tbsp extra-virgin olive oil, plus more for drizzling
1 onion, thinly sliced
2 small tomatoes, sliced 1/4-inch thick
1 medium yellow summer squash, sliced 1/4 inch thick
1 medium Yukon gold potato,sliced 1/4 inch thick (I used a few small red potatoes)
Coarse salt and freshly ground pepper
1 Tbsp thyme leaves
2 Tbsp freshly grated Parmesan

Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
Arrange the onion on the bottom of a 9-by-13 inch baking dish. Overlap tomato, squash and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and parmesan, and drizzle with more oil
Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.