So, as I was making this dish, I tried to photograph step by step so I could blog about it.
But, I kept forgetting with each step, so at least there are a few pics to go along with my raving:
IT IS SO TASTY!!!
Get 4-5 types of vegetables that when sliced will be the same height: Roma tomatoes, zucchini, white onions, red or Yukon gold potatos and yellow squash if available.
Slice all your SAME SIZED in- diameter- vegetables into 1/4 inch slices.
(oh, preheat the over to 400 degrees about now!)
Bring to boil and simmer the potato slices (so cut them before you boil them!) for 5-7 minutes with a 1/4 tsp salt to soften first and you won't have to worry later if the dish is done or not.
Cut the ROMA tomatoes last and seed them so they don't make the dish too juicy.
Lightly grease your large pie plate or other circular dish with 2-3" sides.
Toss your vegetables lightly in a large bowl in the following mixture:
(hold out on tomatoes so they don't get crushed)
2-3 Tbs. olive oil
2-3 Tbs of softened butter (no sub.)
Italian seasoning
fresh parsley and thyme if available (otherwise use dried)
generous salt and black pepper
*** Use whatever you have especially if it is fresh.
Now, start layering upright in dish using most pleasing color combination.
Bake for 30 minutes at 400 degrees or so, covered tightly with foil.
Grate gruyere cheese (this is the best, but parmesan works too if gruyere isn't in the budget) over the top til covered but not solid, and remove foil so the cheese can melt.
Replace foil while waiting to be served.
Prepare for Praise!
