Winooski River Summer Vegetable Melange

This delectable dish can be served as a vegetable or a main vegetarian course.

• Ready In: 1 hr 40 mins
• Serves: 8

Ingredients

• 3  small zucchini, cut into ¼ inch slices
• 3  small  summer squash, cut into ¼ inch slices
• 3  small onions, cut into 1/8 inch slices
• 3  medium  very ripe tomatoes, cut into 1/8 inch slices
• 1⁄2 lb  vermont extra-sharp cheddar cheese, grated
• 3  tablespoons olive oil
• 1  tablespoon  finely chopped fresh basil
• 1  tablespoon  finely chopped fresh rosemary
• 1  tablespoon  finely chopped fresh thyme
•  salt and pepper, to taste

Directions

1. Mix herbs together.
2. Coat the bottom and sides of a large Dutch oven or casserole with 1½ tablespoons olive oil; layer each zucchini, summer squash, tomato and onion in that order; top with 1 tablespoon herbs, salt and pepper and ½ tablespoon olive oil; then add 1/3 of the grated cheddar.
3. Repeat with a second and third layer.
4. Put cover on casserole and bake at 350°F for 1 hour and 15 minutes.
5. Check onions and squash for doneness.
6. Serve immediately!