Ingredients
Units
Scale
- 1 1/4 lbs potatoes, peeled and thinly sliced
- 1 1/4 lb zucchini, thinly sliced
- 1 red onion, thinly sliced
- 1 tsp salt
- 1 tsp pepper
- 2 tsp dried oregano
- 1 tsp dried rosemary
- 1/2 cup chopped fresh parsley
- 4 cloves garlic, minced
- 1/3 cup olive oil
- 1 28 ounce can fire roasted tomatoes
- 1 cup grated parmesan cheese
Instructions
- Preheat oven to 400
- place the potatoes, zucchini and onion rounds in a bowl, add the salt, pepper, oregano,, rosemary, garlic and olive oil, gently toss to coat the vegetables.
- Place half of the fire roasted potatoes in the bottom of an 11″ oven safe dish, place the vegetables in a spiral i the pan, beginning at the edge working into the middle, pour any remining oil mixture over the vegetables.
- Top with the remaining fire roasted tomatoes and cover loosely with foil.
- Bake for 45 minutes, remove the foil and bake for an additional 30 minutes.
- Add the parmesan cheese, return to the oven for an additional 10 minutes.
- Add another light drizzle of olive oil before serving.
- Category: sides, vegetables, recipes