This is one of those dishes that is good to know how to make because it makes a lot and tastes better the next day. Also, it’s a technique recipe that you can master and then swap out different ingredients.

Ingredients
5 tablespoons extra-virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 medium cloves garlic, minced
2 1/2 teaspoons salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme leaves (or dried)
5 to 6 medium plum tomatoes, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4-inch rounds
2 medium yellow summer squash, sliced into 1/4-inch rounds
1/2 or little more cup finely grated Parmesan

Instructions
Preheat the oven to 375
Lightly grease a 7 by 11-inch baking dish with olive oil
Heat 2 tablespoons of the olive oil in a large skillet over medium low heat
Add onions, garlic and 1 teaspoon of the salt
Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned
Stir in the basil and thyme
Spread on the bottom of the prepared baking dish
Toss the sliced vegetables with the remaining olive oil and salt, and pepper
Alternate the sliced vegetables in compact upright rows on top of the onion mixture
Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes
Uncover and sprinkle with the Parmesan
Continue baking until cheese begins to brown, about 20 minutes or so
Serve hot or at room temperature

Advanced tip: Make this with other vegetable and cheese combinations like potatoes and onions with Swiss, or sweet potatoes and corn with cheddar, etc.