Tomato, Squash, & Potato Bake

We have survived the hurricane. Winds and rain fall were pretty bad but overall there is hardly any damage where I live. Just some down trees, missing siding, and power outages. Thankfully, we have power! 


Since Border's is closing I have been on a book buying spree. It's really hard to pass up books that are 70% off! On Friday I got three more books. One is a green sewing book where you use repurposed materials. I can't wait to start some new projects. The one cookbook I got is called Cooking in the Moment and it's all about cooking for each season. I love cookbooks that have recipes broken down by season. So cool. The last book is called Swim Back To Me by Ann Packer. I've never read a book by her but the summary sounded interesting and it was only $9. I'll be starting that book once I finish Confessions of a Video Vixen. Don't judge...this book is awesome!


Anyway, I though I would share what I ate for dinner and a recipe to accompany. The other day at the grocery store I bought Martha Stewart's Whole Living Magazine and it had some tasty looking recipes. And what's even better, next to each recipe it specifies whether it is vegetarian, vegan, or for a speciality diet (wheat, gluten, dairy, egg, nut, or fish free). Props to my girl Martha! The one recipe I liked had the addition of parmesan cheese but I just omitted it and it was perfect without it. I totally forget the name of the recipe but it was tomatoes, squash, and potatoes layered with fresh thyme sprinkled on top. It turned out really pretty with all of the layers and colors. I wrote the recipe below how I made it. Just a few changes. Along with the tomato, squash, and potato bake I cooked up some kale, my favorite green of the moment. A light and healthy meal for a warm summer evening.


Tomato, Squash, & Potato Bake


2 tbsp olive oil, plus more for drizzling
1 medium onion, sliced
2 zucchini or yellow squash
2-3 tomatoes
1-2 potatoes (I just used regular russet potatoes. The recipe called for yukon gold, which would be great, but the grocery store was out of power and had hardly any food!!!!)
1/2 - 1 tbsp fresh thyme, chopped (My thyme plant shriveled up and died. I used rosemary.)
Salt and pepper


- Heat 2 tbsp of olive oil in a medium sized pan and add the onion. Cook for about 10 minutes or until soft and golden. Once the onion is done spread into the bottom of a 13 by 9 inch pan.
- While the onion is cooking slice the zucchini, tomatoes, and potatoes into 1/4 inch slices.
- Arrange the vegetables in rows (about 4 or 5) on top of the onions alternating between the zucchini, tomatoes, and potatoes.
- Sprinkle with the thyme (or rosemary), salt, pepper, and a drizzle of olive oil. Cover with foil and bake in a 375 degree oven for 30 minutes. Remove the foil and bake for another 25-30 minutes.

Have a good week - kab