For some reason there was a month delay in posting this recipe and for that I apologize. I think it was because summer finally came to Seattle and it was just too darn pretty and warm to stay in and cook! Add to that Heather heading back East, Joseph getting ready for school and sheer laziness.
Now that cooler days are on the horizon, the trees are beginning to warm up for their brilliant color show, now is a better time to share with you. It would be so easy to short cut the prep by dicing everything the night before. Remember to stick your potatoes in water so that the will not turn color. When you get home put it together, pop it in the oven, While it is baking you have time to go through the backpacks, snuggle with the one you love, throw in a load of laundry, or just unwind. Sounds great to me!
On a personal note, I miss my resident "vegetarian". She is in her own kitchen creating her own wonderful dishes while at Grad School in West Virginia. <3
May your table be bountiful!
Bake covered for 30 minutes. Bake the remaining 30 minutes uncovered until golden brown. (total cooking time 1 hour.
|Saute onions and fresh garlic.|
|Leaving skin on potatoes as wonderful nutrients, texture, and vitamins.|
|Place garlic and onions in the bottom of your dish. Layer potatoes, squash and tomatoes on top.|
|I only had 2 tomatoes, really needed 3.|
|I drizzled a little oil, parsley and extra garlic and onions.|
|Ready for the oven.|
|Oh my golly I wish you could smell this! But hey you can. Make it for your family today.|