The arranged vegetables are almost too beautiful to eat! The dish takes a little bit of prep work, with the chopping and layering, but it's all very simple and can be done ahead of time and refrigerated until baking. I loved the variety of vegetables in this dish and will absolutely make this again! I'm including the entire recipe below, but I do think the pesto could be eliminated as the flavor didn't come through very strongly (but wasn't necessary anyways, the dish was plenty flavorful!).
One Year Ago: Goat Cheese Endive Appetizer
from The Healthy Hostess
-1 tbsp pesto
-1 tbsp extra-virgin olive oil
-2 large yellow onions, sliced
-3 medium potatoes, unpeeled
-3 medium sweet potatoes, unpeeled
-3 medium zucchini
-3 medium yellow squash
-6 roma, medium tomatoes
-1 tsp kosher salt
-1/2 tsp freshly ground black pepper
-2 oz. Fontina cheese, grated
1. Preheat oven to 375F. Spray a 9 x 13 inch dish with cooking spray.
2. In a medium pan, heat pesto and olive oil. Add the onions and cook over medium heat until translucent (6-8 minutes). Spread onions over the bottom of the prepared pan.
3. Slice potatoes, zucchini, squash, and tomatoes in 1/4-inch thick slices. Layer them alternately on top of the onions, fitting them tightly (we did this the short-way on the pan, but you could also do it the long way).
4. Cover the dish with foil and bake for 35-40 minutes, until the potatoes are tender.
5. Remove the foil, sprinkle the Fontina on top, and bake for an additional 30 minutes.
This post is linked to Eat at Home.