Summer Potato Veggie Bake
3 medium potatoes- sliced
2 medium purple onions- sliced
4 large garlic cloves- sliced
3 medium tomatoes- sliced
salt & pepper to taste
- Slice the potatoes, onions and tomatoes about the same thickness (I used a mandolin slicer)
- Thinly slice the garlic
- In a greased baking dish (you'll see I used pie dishes but that wasnt my first choice. My baking dish had leftovers in it still) layer the vegetables; potato, onion, garlic, tomato, sprinkle with olive oil, salt & pepper, then add a final layer of potato.
- Bake 30 minutes in 350* oven.
I chose to layer in this order with intention. This way as the tomatoes heat and seep moisture it will cover the rest with tomatoey goodness. In other circumstances, I would have put a layer of bacon over the whole thing.
I used a variety of tomatoes that came in my CSA share the past 2 weeks, yellow minis, sungold and basic red tomatoes. Im discovered a love of sungolds!
ADDENDUM: After cooking, I placed one of these in the freezer. Pulled it out about a week later, defrosted, threw into oven (350 for 15 minutes) and it was delicious. It got a little crispy but that just added something.