Garlic Parmesan Veggie Bake

INGREDIENTS

2 tablespoons olive oil, divided
1 large sweet yellow onion cut in half and sliced
2 cloves garlic, minced
1-2 russet potatoes, unpeeled
1 zucchini
1 yellow squash
3 large Roma tomatoes
Sea salt and freshly cracked black pepper, to taste
Dried thyme, to taste
½ cup grated Parmesan cheese

DIRECTIONS

1. Heat oven to 375°F. Coat baking dish with olive oil cooking spray. Heat 1 tablespoons olive oil in large skillet over medium heat. Once hot, add onions and sauté 8 minutes, or until translucent. Add garlic and cook for 60 seconds. Spread onion mixture on bottom of greased baking dish.
2. Slice potatoes, zucchini, squash and tomatoes in ¼-inch thick slices. Layer alternately in dish on top of onions, arranging tightly into a spiral, one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle with remaining olive oil.
3. Cover dish with aluminum foil. Bake for 35 minutes, or until potatoes are tender. Uncover and sprinkle Parmesan cheese on top. Bake 25-30 minutes, or until browned.