The Olive Bin

Nana’s Sunday Vegetables

Preheat oven to 375F. Grease 9x13 baking dish with olive oil. In a medium skillet, heat 2 T olive oil and sauté onions over med-low heat for 8-10 min, until translucent. Add garlic and sauté for another min. Spread onion mixture on bottom of baking dish. Place potatoes, tomatoes, and zucchini alternately in the baking dish on top of the onion mixture, as tight as possible in a single layer. Sprinkle with salt, pepper, thyme and drizzle with 2 T olive oil. Cover dish with aluminum foil and bake for 30-40 min, until the potatoes are tender. Uncover dish, sprinkle with cheese and bake for another 20-30 min or until browned. Serve warm and enjoy!
Vegetables
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Ingredients

1 C of any of The Olive Bin's Extra Virgin Olive Oils

5 oz shredded Gruyere cheese

1 large yellow onion, sliced

3 garlic cloves, minced

1 lb medium round potatoes, sliced

1 1/2 lbs medium tomatoes, sliced

3/4 lb zucchini, sliced

1 T fresh thyme

1/2 tsp black pepper

Directions

  1. Preheat oven to 375F. Grease 9x13 baking dish with olive oil.
  2. In a medium skillet, heat 2 T olive oil and sauté onions over med-low heat for 8-10 min, until translucent. Add garlic and sauté for another min. Spread onion mixture on bottom of baking dish.
  3. Place potatoes, tomatoes, and zucchini alternately in the baking dish on top of the onion mixture, as tight as possible in a single layer. Sprinkle with salt, pepper, thyme and drizzle with 2 T olive oil. Cover dish with aluminum foil and bake for 30-40 min, until the potatoes are tender.
  4. Uncover dish, sprinkle with cheese and bake for another 20-30 min or until browned. Serve warm and enjoy!

Associated Products

Extra Virgin Olive Oils
Extra Virgin Olive Oils
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