Summer Vegetable Tian (serves 6)

Got this on a Facebook link and transcribed it. Finally tried it out tonight with hamburger steaks. It wasn't bad. The potato slices were a bit underdone but not enough to bother me. I found that I couldn't fit all of the veggies into the pan so have half of them left over for sautéing later on. I think the problem was that I cut each vegetable down the middle to make half-circles for layering, when I probably should have just cut a slight edge and then sliced them as 'almost circles'. They looked a little sad in the pan, so short. The calorie counts, btw, are based on using all of the veggies so I guess my (later on) sautéed ones will be "free".



Prep time: 15 mins Cook time: 45 mins Total time: 1 hour
Total counts: 43g carb/38g protein/674calories
Serves: 6 - or one veggie eater and one not-so-veggie eater

Ingredients
1 Tbsp olive oil (doing without the oil loses 120 calories – which I did)
1 medium yellow onion
1 tsp minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp dried thyme
to taste salt & pepper
1 cup shredded Italian cheese

Instructions
Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).
While the onion and garlic are sautéing, thinly slice the rest of the vegetables.
Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.