I originally wanted to make this recipe for Thanksgiving this next year. I have it in my recipes on my Pinterest as a recipe that I wanted to make it for Thanksgiving. With Passover being here, I wanted to make something visually appealing and delicious as well, so this recipe seemed to fit the bill. There is nothing in it that makes it specifically FOR Passover, which is why I like it even more!
If you’ve never used a mandolin before, you are missing out. It makes slicing vegetables in precise widths SO much easier. And there are other inserts to use, including ones to julienne as well. Caution: BE CAREFUL. I totally sliced my thumb while slicing my potato. Secondly, only FIRM vegetables can be used on a mandolin. Do not try to cut the tomato unless you have a really nice one with serrated edges or something of that sort. My $20 mandolin from Bed, Bath, and Beyond is not the most sophisticated piece of equipment.
- 2 TBSP olive oil (divided)
- 1 medium onion diced
- 2-3 cloves garlic, minced
- 1-2 russet potatoes, unpeeled
- 1 zucchini
- 1 yellow squash
- 3 large roma tomatoes
- Salt, black pepper, and thyme
- Optional: parmesan cheese or possibly nutritional yeast
Preheat the oven to 375. Coat your baking dish with olive oil non-stick spray (use a round baking dish since it looks better). Heat a pan to medium then add the olive oil and onion. Cook until the onions are translucent, about eight minutes. Add the garlic and cook for another minute or two, until the garlic is softened. Add the onion and garlic to the baking dish.
Slice the potatoes, zucchini, squash, and tomatoes in 1/4 in slices. Or use the mandolin. In a single layer, arrange the vegetables in the pan on top of the onions and garlic. If using a circular dish, layer one vegetable on top of the next, leaving a slight overhang with each vegetable. Keep going around the edge and then add to the middle. Season the vegetables with salt, pepper, and thyme. Drizzle the last tablespoon of olive oil on top.
Cover the dish with tinfoil and cook for 30-40 minutes, until the potatoes are cooked through. Uncover the dish and grate the cheese on top if you plan on using it. Bake for another 25-30 minutes to allow the dish to crisp up. Enjoy!
Note: I cooked this dish to the point of cooking the potatoes through, then planned on finishing it at my mom’s, which would crisp up the veggies. It didn’t happen. It also wasn’t in the oven long enough. So, make sure you get it nice and crisp at the end so it doesn’t get soggy.