Gluten Free Recipes |

This recipe is a quick and easy way to get potatoes and vegetables ready for supper. If you don’t have zucchini, you could substitute whatever vegetables you have on hand. Just slice them thinly so they cook quickly.

It’s adapted from The 250 Best 4-Ingredient Recipes by Margaret Howard, in which I’ve found many excellent meal ideas.

If you’ve got a meat or poultry main dish planned for tonight, this would make a very tasty side dish.

Baked Summer Vegetable Layers

• 4 medium potatoes, thinly sliced
• 1 onion, diced
• 1 small zucchini, thinly sliced
• 1 grated carrot
• 2 tbsp fresh basil, chopped (optional)
• Salt and ground black pepper
• 2 tomatoes, sliced
• 2 tbsp grated Parmesan cheese

1. Preheat oven to 425°F
2. In greased 8″ shallow baking dish, arrange half the potatoes in an even layer.
3. Spread onions, zucchini and carrot on top.
4. Sprinkle evenly with 1 tbsp basil (optional), salt and pepper.
5. Add remaining potatoes, and top with tomato slices.
6. Sprinkle with remaining basil (optional).
7. Add 1/4 cup water.
8. Cover and bake in preheated over for 20 minutes.
9. Uncover and sprinkle with cheese.
10. Bake for 20 minutes more, or until potatoes are tender.

Serves 4.
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You can find more information on the gluten free section of my Excel tips website.

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