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Baked Tomatoes, Squash, and Potatoes
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
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