Roasted Veggie Bake

I made this super easy dish (recipe courtesy of Budget Bytes) when my mom was in town. We went to the Farmer's Market and got all the ingredients there. This can be a main dish if served with some crusty bread or would be a great side dish.

(p.s. It's been a crazy month, but I have quite a few recipes to post so I will try to catch up this weekend!)

Ingredients
-1 potato, sliced into thin medallions
-1 yellow squash, sliced into thin medallions
-1 zucchini, sliced into thin medallions
-1 large, ripe tomato, sliced into thin medallions
-1 yellow onion, diced
-4 cloves of garlic, minced
-1 tsp thyme
-1 T basil
-1 T EVOO
~1 C shredded mozzarella
-salt and pepper to taste

(preheat oven to 400)
Steps
1. Saute your diced onion with EVOO for about 6 minutes over medium heat. Add garlic and saute another 2-3 minutes.
2. Lightly coat a small baking dish (e.g., 6X6) with EVOO. Layer the bottom with the sauteed garlic and onions.
3. Arrange your veggie slices (tomato, zucchini, squash, potato)  by alternating them in vertical rows. If you run out of one veggie don't worry...the arrangement doesn't have to be equal or perfect.

4. Drizzle veggies with a little EVOO and top with herbs (basil and thyme). Cover with foil and bake for 30 minutes.
5. Remove foil, add cheese, and cook for another 15 minutes.