Winooski River Summer Vegetable Melange

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. 1

   Mix herbs together.

2. 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. 3

   Repeat with a second and third layer.

4. 4

   Put cover on casserole and bake at 350°F for 1 hour and 15 minutes.

5. 5

   Check onions and squash for doneness.

6. 6

   Serve immediately!