This super easy, flavorful recipe was inspired by some summer vegetables in the pantry and a salmon dinner that needed a side of vegetables. The side is similar to my favorite vegetable tian, but much easier (and quicker) to make. The recipe can also be adapted to make for 2 people or 20. The pretty stacks pair beautifully with any protein or fish you have on the menu.
Summer Vegetable Stacks
Servings: 4, but easy to make more
Active time: 15 minutes
Cooking time: about 35 minutes
1 garlic clove
2 tablespoons good olive oil
2-3 large, firm tomatoes
1 large yellow onion
1 zucchini or yellow squash
¼ teaspoon fresh or dried thyme
Preheat oven to 375° F (190°C). Finely mince the garlic clove or use a garlic press. Place in the bottom of a medium baking dish. Add 1 tablespoon of olive oil and use a spatula to spread the garlic and olive oil over the bottom of the baking dish.
Clean the vegetables and remove the ends. Leave the zucchini unpeeled. Slice the onions thinly in ¼ inch rounds. Slice the tomatoes and zucchini into ½ inch rounds.
Assemble the 4 vegetable stacks in the baking dish with a slice of each as follows: onion,
tomato, zucchini (or two next to each other if they are small), dash of salt, onion, tomato, zucchini, onion.
Sprinkle a small pinch of salt over each stack and sprinkle the thyme evenly across. Drizzle the remaining tablespoon of olive oil on top.
Bake in the bottom half of the oven for about 35 minutes or until the onion on top is lightly browned. Use a spatula to serve each stack onto a plate. The stacks can be made up to 8 hours ahead and reheated in the oven for 5 minutes.
And bon appétit!