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Roasted Summer Veggies

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Ingredients
  

  • 2 Each Yellow Onion Sliced
  • 3 Cloves Garlic Minced
  • 1-2 Each Zucchinis Medium
  • 1-2 Each Yellow Squash
  • 1-2 Each Eggplant Small
  • 3 Each Yukon Gold Potatoes
  • 3 Each Tomatoes Medium
  • 1 Tbsp Fresh Thyme
  • 2 Tbsp Olive Oil
  • 1 Oz Gruyere Cheese Grated
  • 1 Oz Parmesan Cheese Grated
  • 1 Each Salt & Pepper To taste

Instructions
 

  • Preheat the oven to 375
  • Sautéed the onions with 1 Tbsp of the olive oil until soft, about 7-8 minutes. Add garlic during the last minute.
  • Spread mixture on the bottom of a baking dish.
  • Slice the zucchini, squash, eggplant, potatoes and tomatoes into 1/4 inch circles and layer them over the onions and garlic.
  • Drizzle 1 Tbsp olive oil on top, season with salt, pepper and fresh thyme.
  • Cover with foil and bake for 35 minutes. 
  • Uncover, sprinkle cheese over the top and bake for another 30 minutes uncovered, until golden brown on top.