Baked Squash Tomatoes Onions And Potatoes Recipes

POTATO, TOMATO, SQUASH BAKE

Potato, Tomato, Squash Bake image

Provided by Joy in Every Season

Number Of Ingredients 13

Ingredients

1 TBSP olive oil
1 TBSP butter
3 cloves fresh garlic (crushed)
1 med-lg yellow onion (diced)
2-3 russet potatoes (peeled or unpeeled, your choice)
2 zucchini
2 yellow squash
3 to matoes
1 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
Additional 1 TBSP olive oil
1/2 cup parmesan cheese (grated)

Steps:

In large saute pan, over med heat, add 1 TBSP olive oil and butter. When butter is melted, add diced onion and sauté until tender. Add garlic and sauté for another 2-3 minutes.
In large baking pan, pour onion/garlic mixture on bottom of pan.
Slice potatoes, zucchini, yellow squash, and tomatoes into 1/4" slices.
Arrange veggies on top of onion mixture.
Drizzle with 1 TBSP olive oil.
Sprinkle with salt, pepper, and thyme.
Cover with foil and bake at 375* for 45 minutes. Remove foil, top with parmesan cheese and bake for another 15-20 minutes.
**total baking time will vary on thickness of slices. Adjust as needed till fork tender.

BAKED SQUASH, TOMATOES, ONIONS AND POTATOES

Baked Squash, Tomatoes, Onions and Potatoes image

Summer vegetables are the star of this wonderfully fresh and easy meatless main or super side - fresh from the garden

Provided by Tricia

Categories Vegetable side dish

Time 45m

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil, (plus extra for drizzling)
1 or 2 large onions, (sliced thin)
2 medium tomatoes, (sliced ¼-inch thick)
2 yellow squash, (sliced ¼-inch thick)
2 medium butter potatoes, (sliced-¼ inch thick)
sea salt and freshly ground pepper
1 tablespoon fresh thyme leaves, (or 1 teaspoon dried thyme)
2 tablespoons freshly grated Parmesan

Steps:

Preheat oven to 375°F.
Heat oil in a medium skillet, over medium heat. Add the onion slices and sauté until lightly browned.
Lightly grease or spray a casserole dish. Arrange the caramelized onions on the bottom and layer the potato, tomato and squash, edges overlapping, on top. Season with salt and pepper, sprinkle with thyme and Parmesan and drizzle with olive oil.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake another 20-30 minutes or until the potato is tender.

Nutrition Facts : Carbohydrate 24 g, Protein 5 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 50 mg, Fiber 4 g, Sugar 6 g, Calories 178 kcal, UnsaturatedFat 6 g, ServingSize 1 serving

BAKED TOMATOES, SQUASH, AND POTATOES

Baked Tomatoes, Squash, and Potatoes image

This baked riff on ratatouille may look sophisticated, but it's surprisingly simple. Serve it for brunch or at dinner parties -- and save leftovers to eat straight out of the dish by the forkful.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Serves 8

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, thinly sliced
2 small tomatoes, sliced 1/4-inch thick
1 medium yellow summer squash, sliced 1/4-inch thick
1 medium Yukon Gold potato, sliced 1/4-inch thick
Coarse salt and freshly ground pepper
1 tablespoon fresh thyme leaves
2 tablespoons freshly grated Parmesan

Steps:

Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.
Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.

Nutrition Facts : Calories 62 g, Cholesterol 1 g, Fat 4 g, Fiber 1 g, Protein 2 g, Sodium 80 g

SAUTEED SQUASH WITH TOMATOES & ONIONS

Sauteed Squash with Tomatoes & Onions image

My favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. -Adan Franco, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
4 medium zucchini, chopped
2 large tomatoes, finely chopped
1 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add zucchini; cook and stir 3 minutes., Stir in tomatoes, salt and pepper; cook and stir until squash is tender, 4-6 minutes longer. Serve with a slotted spoon.

Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges

SQUASH, POTATOES AND ONIONS- OH MY!

Squash, Potatoes and Onions- Oh My! image

A wonderful side dish that I make as soon as the yellow squash start coming in. When I first started making this about 30 years ago, I used the bacon grease. I found I like the margarine better and I like the squash to cook so that you have a few browned pieces in. Oooohh, that gives it so much flavor!

Provided by Chef Mommie

Categories Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1/4 cup margarine (or a little bacon grease)
3 medium size yellow squash (cut in chunks)
2 medium potatoes (cut in chunks)
1 small onion (halved and sliced)

Steps:

Wash and Cut up squash, potatoes and onions.
Melt butter in lg. fry pan.
Add squash.
Add potatoes on top of squash.
Add onions on top of potatoes.
Cover and simmer till potatoes are done stirring occasionally (about 1/2 hour).
Add salt and pepper to taste.
Add small amount of water if it starts sticking (usually not necessary due to water content in vegetables).

Nutrition Facts : Calories 164.8, Fat 6.3, SaturatedFat 1.3, Sodium 85.5, Carbohydrate 24.9, Fiber 4.1, Sugar 5.2, Protein 4.2

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