The Olive Bin

Garlic Roasted Vegetables

Preheat the oven to 375 degrees. Brush a 9"x13"x2" baking dish with the olive oil. In a medium saute pan, heat 2 T of olive oil; cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish. Slice the potatoes, zucchini, and tomatoes in 1/4"-thick slices. Place them alternately in the dish on top of the onions, as tightly as possible in a single layer. Sprinkle with salt, pepper, and thyme; drizzle with 2 more T of olive oil. Cover the dish with aluminum foil and bake for 30 to 40 minutes, until the potatoes are tender. Uncover the dish, sprinkle the cheese on top, and bake for another 20 to 30 minutes, or until browned. Serve warm.
Vegetables
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Ingredients

1 C of The Olive Bin's Arbequina EVOO - Chile
5 oz shredded Gruyere cheese
2 large yellow onions, sliced
3 garlic cloves, minced
1 lb medium round potatoes
3/4 lb zucchini
1 T fresh thyme

Directions

  1. Preheat the oven to 375 degrees. 
  2. Brush a 9"x13"x2" baking dish with the olive oil.
  3. In a medium saute pan, heat 2 T of olive oil; cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute.
  4. Spread the onion mixture on the bottom of the baking dish. Slice the potatoes, zucchini, and tomatoes in 1/4"-thick slices. Place them alternately in the dish on top of the onions, as tightly as possible in a single layer. Sprinkle with salt, pepper, and thyme; drizzle with 2 more T of olive oil.
  5. Cover the dish with aluminum foil and bake for 30 to 40 minutes, until the potatoes are tender. 
  6. Uncover the dish, sprinkle the cheese on top, and bake for another 20 to 30 minutes, or until browned. Serve warm.

Associated Products

Extra Virgin Olive Oils
Extra Virgin Olive Oils
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