Oven Roasted Vegetables

Ingredients

• 1/2 cup extra-virgin olive oil (or more)
• 1 pound Yukon Gold potatoes (sliced 1/4 inch thick)
• 3 cloves garlic (minced)
• 2 tablespoons fresh thyme leaves (divided)
• 1 medium onion (thinly sliced, divided)
• 4 ounces grated Pecorino Romano cheese (divided)
• Salt and freshly ground pepper
• 1 red bell pepper (thinly sliced)
• 2 large tomatoes (thinly sliced)
• 4 zucchini (sliced 1/4 inch thick)

Instructions

1. 1

   Preheat the oven to 350°F.

2. 2

   Coat a large (3-quart) glass baking dish with olive oil.

3. 3

   Spread the potatoes over the bottom in an even layer. Sprinkle garlic and 1/2 of thyme leaves over the top; drizzle with oil and season lightly with salt and pepper.

4. 4

   Spread 1/2 of onion slices, separated into rings over potatoes; sprinkle 1/2 of the grated pecorino cheese; drizzle with oil and season lightly with salt and pepper.

5. 5

   Arrange red pepper and tomato slices in an even layer over the onion, drizzle with oil, sprinkle with remaining thyme leaves and season lightly with salt and pepper.

6. 6

   Arrange remaining onion slices, separated into rings over the tomatoes.

7. 7

   Top onion with zucchini and yellow squash in an even layer; drizzle with oil and season lightly with salt and pepper. Sprinkle with remaining cheese.

8. 8

   Cover the dish with foil and bake for 1 hour.

9. 9

   Increase the oven temperature to 400°F. Uncover the casserole and bake for about 15 minutes longer, until the vegetables are tender and lightly brown on top. Let stand 10 minutes and serve warm.