Roasted Summer Vegetable Tian

• 1 tablespoon olive oil
• 1 1/2 cups sweet onion, diced small
• 2 teaspoons minced garlic (about 2 cloves)
• Butter to grease the casserole dish
• 1 medium yellow squash
• 1 medium zucchini
• 2 medium red potatoes
• 2 medium vine-ripe tomatoes
• Ground black pepper, to taste
• 1 tablespoon fresh chopped basil
• 1 tablespoon fresh chopped tarragon
• Olive oil to drizzle
• 1/2 cup shredded Parmesan cheese
• 1/2 cup shredded Monterrey Jack cheese

1. First, chop and slice all the vegetables and herbs, then preheat the oven to 400 degrees.
2. Meanwhile, heat a skillet to medium, add the olive oil, and saute the onions and garlic until softened, about five minutes.
3. Grease a two-quart casserole dish (any shape) with butter and line the bottom with the softened onions and garlic.
4. Layer the vegetable slices on edge around the contour of the dish, alternating the vegetables, then fill up the middle after that.
5. Grind a bunch of black pepper over it, sprinkle the chopped basil and tarragon over it, then drizzle some olive oil over the rows.
6. Place dish in the oven, covered, for about 30 to 40 minutes. Because of high altitude I did the 40 minutes.
7. Remove from oven, uncover, and spread the two cheeses over top.
8. Return to oven, uncovered for 15 minutes. In the last few minutes I bumped the oven to broil to crispy up some of the cheese.
9. Remove from oven, and let sit a few minutes before serving.

olive oil, sweet onion, garlic, butter, yellow squash, zucchini, red potatoes, tomatoes, ground black pepper, basil, tarragon, olive oil, parmesan cheese, shredded monterrey jack cheese

Taken from food52.com/recipes/23290-roasted-summer-vegetable-tian (may not work)