Yet another weekend of wining and dining; as usual, we were away from home base.  This led me to another light Monday night vegetarian supper. This is based on Ina Garten’s Vegetable Tian, from Barefoot in Paris, published in 2004.  I suppose if you leave out the cheese, it qualifies as vegan…Jamie, am I right??

2 Tbs olive oil, divided
2 sweet onions, coarsely chopped
2 t minced garlic
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 medium potato, skin on, sliced thinly
1 medium tomato, sliced
1 Tbs fresh thyme leaves, chopped
1/8 t salt
1/4 t pepper
1 cup grated Gruyère

Preheat the oven to 400 °.
Heat 1 Tbs olive oil in skillet on medium high.
Add garlic and onion, and sauté until softened, about five minutes.
Spread the softened onion and garlic in the bottom of a 6 x 8 baking dish.
Using same skillet, add 1 Tbs olive oil and heat on medium high.
Sauté potato slices for 1 minute on each side. They should remain firm but be slightly cooked. (This helps everything bake evenly in oven, as vegetables cook faster than potatoes.)
Transfer potatoes from skillet to a plate.
Place vegetable and potato slices in baking dish slanted almost vertically, alternating groups of veggies.
Sprinkle with thyme, salt, and pepper.
Cover dish with foil and bake 30 minutes.
Remove foil.
Top with cheese and bake another 20 minutes or until the cheese is golden and melted.

Serves 4.
Approximately 300 calories per serving!

*Note: When I plate this dish, I like to scoop some of the onion mixture from the bottom and spread it across top of vegetables.