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Summer Vegetable Stack

From Miami County Locally Grown

<p>I like to take this dish to pot luck meals, it is a nice change to the typical scalloped potatoes and it always disappears.</p>
Source: McGuffey Herb & Spice Co. (Entered by Karen Purke)
Serves: Yields 8 servings

2 Medium Zucchini, about 1lb
1 Medium Yellow Squash
3 large Potatoes
3 Large Firm Plum (Italian)Tomatoes
2 Tbs. Olive Oil
1 Tbs. McGuffey Herb & Spice, Taste of Italy
1 cup Shredded Italian Cheese Blend

Step by Step Instructions
  1. Preheat oven to 400 degrees.
  2. Slice all the vegetables and place them in a large mixing bowl. Add oil and seasoning, toss and coat.
  3. Arrange vegetables in rows in a square baking dish. Cover dish with foil or parchment paper and bake 45 to 50 minutes or until potatoes are almost tender.
  4. Remove cover and top with cheese, bake uncovered, 5 to 10 miutes, or until cheese melts and golden brown.