Ingredients
1 large russet potato
1 large squash
1 large zucchini
1 large red bell pepper
1 small onion, diced
3 cloves garlic, diced
1 Tbsp Spanish thyme
½ tsp paprika
½ tsp oregano
1 Tbsp mustard
2 tsp olive oil
1 tsp balsamic vinegar
½ tsp salt
½ tsp pepper
1 Tbsp freshly chopped basil or parsley
3 Tbsp Romano cheese
1 large squash
1 large zucchini
1 large red bell pepper
1 small onion, diced
3 cloves garlic, diced
1 Tbsp Spanish thyme
½ tsp paprika
½ tsp oregano
1 Tbsp mustard
2 tsp olive oil
1 tsp balsamic vinegar
½ tsp salt
½ tsp pepper
1 Tbsp freshly chopped basil or parsley
3 Tbsp Romano cheese
Directions
1. Sauté the onion, garlic and red bell peppers in the olive oil for 5-6 minutes until slightly translucent. Place in the bottom of a round casserole dish or tart pan. Sprinkle with Romano cheese and basil.
2. Slice the potatoes, tomatoes, squash and zucchini in round 1/4 inch thick slices. In a large mixing bowl, stir together the mustard, balsamic vinegar, salt, pepper, paprika, thyme and oregano.
3. Layer them alternatively in a circular motion on top of the onion mixture. Make sure to fit them in tightly and create a spiral.
4. Bake at 350 degrees F covered with foil for 30-40 minutes.
5. Remove the foil and bake for another 10-15 minutes.
See how Kitchen Belleicious' addiction to produce helped create this recipe.
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