Winooski River Summer Vegetable Melange

• 3 small zucchini, cut into 1/4 inch slices
• 3 small summer squash, cut into 1/4 inch slices
• 3 small onions, cut into 1/8 inch slices
• 3 medium very ripe tomatoes, cut into 1/8 inch slices
• 12 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

1. Mix herbs together.
2. Coat the bottom and sides of a large Dutch oven or casserole with 1 1/2 tablespoons olive oil; layer each zucchini, summer squash, tomato and onion in that order; top with 1 tablespoon herbs, salt and pepper and 1/2 tablespoon olive oil; then add 1/3 of the grated cheddar.
3. Repeat with a second and third layer.
4. Put cover on casserole and bake at 350F for 1 hour and 15 minutes.
5. Check onions and squash for doneness.
6. Serve immediately!

zucchini, summer, onions, very ripe tomatoes, cheddar cheese, olive oil, fresh basil, fresh rosemary, thyme, salt

Taken from www.food.com/recipe/winooski-river-summer-vegetable-melange-28844 (may not work)