International Dutch Oven Society Chapter – Richmond, VA

Monthly Archives: July 2014

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Ingredients
2 TABLESPOON OF OLIVE OIL
1 MEDIUM ONION
3 CLOVES OF GARLIC
2 MEDIUM ZUCCHINI
2 MEDIUM SUMMER(YELLOW) SQUASH
2 LARGE POTATO
2 LARGE TOMATO
2 TEASPOON DRIED THYME
2 TEASPOON FRESH ROSEMARY (CHOPPED)
SALT AND PEPPER TO TASTE
2 CUP SHREDDED ITALIAN CHEESE

STEP 1: Preheat the dutch oven to 400 degrees. Finely dice the onion and mince the garlic. Saut� onions in dutch oven with olive oil until softened (roughy 5 minutes) then add the garlic until fragrant (about 1-2 minutes).

STEP 2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables using a mandolin Slice them into the same shape.

STEP 3:  Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper,thyme, and rosemary.

STEP 4: Cover the dish with foil and bake for 30 minutes Then top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

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