A casserole recipe from Ina Garten includes potatoes, onions, zucchini and tomatoes baked with spices and Gruyere cheese. The recipes requires 30 minutes of preparation time and 75 minutes of cooking time and yields between four and six servings.
To make Ina Garten's vegetable casserole, heat 2 tablespoons of olive oil in a pan, and saute 2 large, sliced yellow onions over a medium-high heat for 8 to 10 minutes. Add 2 cloves of minced garlic and cook for another two minutes, and then spread the mixture in the bottom of a baking dish coated with 2 tablespoons of olive oil. Cut 1 pound of medium round unpeeled potatoes, 1 1/4 pounds of medium tomatoes and 3/4 pound of zucchini into 1/4-inch slices. Layer the vegetables over the onion and garlic mixture in one layer, alternating the vegetables.
Sprinkle the casserole with 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, 1 tablespoon of fresh thyme leaves and extra thyme sprigs. Drizzle the casserole with 1 tablespoon of olive oil, cover the dish with aluminum foil and bake at 375 F for between 35 and 40 minutes or until the potatoes are tender. Remove the foil and the extra thyme sprigs, and sprinkle 2 ounces of grated Gruyere cheese on the vegetables, and then bake for another 30 minutes or until the casserole is browned.