Best Baked Tomatoes Squash And Potatoes Recipes

Baked Tomatoes, Squash, and Potatoes image

Provided by Martha Stewart

Yield Serves 8

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, thinly sliced
2 small tomatoes, sliced 1/4-inch thick
1 medium yellow summer squash, sliced 1/4-inch thick
1 medium Yukon Gold potato, sliced 1/4-inch thick
Coarse salt and freshly ground pepper
1 tablespoon fresh thyme leaves
2 tablespoons freshly grated Parmesan

Steps:

Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.
Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.

Nutrition Facts : Calories 62 g, Cholesterol 1 g, Fat 4 g, Fiber 1 g, Protein 2 g, Sodium 80 g

BAKED TOMATOES, SQUASH, AND POTATOES image

Yield 8 people

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, thinly sliced
2 small tomatoes, sliced 1/4-inch thick
1 medium yellow summer squash, sliced 1/4-inch thick
1 medium Yukon Gold potato, sliced 1/4-inch thick
Coarse salt and freshly ground pepper
1 tablespoon fresh thyme leaves
2 tablespoons freshly grated Parmesan

Steps:

Directions Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes. Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil. Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.