Oh, Mindy!

This recipe is absurdly simple. It seems like an exaggeration to call it a recipe, but the results are more delicious than anyone would expect.

The vegetables can be whatever you like, but here’s what I use:

Ingredients

• 3 roma tomatoes
• 2 onions
• 2 medium potatoes (or 1 large)
• 1 zucchini
• 1 yellow squash
• salt, pepper, olive oil

Step 1. Preheat oven to 450°. Slice all vegetables into thin discs. (For cooking evenly, dense vegetables, like carrots and potatoes, should be sliced extra thin and watery vegetables, like tomatoes, should be sliced thicker.)

Step 2. Coat baking dish with olive oil. (I use a bread pan, but any oven-proof pot or pan will do. For huge batches, I use a stock pot.)

Step 3. Start with a layer of potatoes, spreading them one slice deep across the bottom of the pan. Drizzle or brush layer with olive oil. Just a little will do, as you’ll do this for every layer. Sprinkle with a little salt and pepper. Repeat with all slices until your baking dish is full.

Step 4. Put in the oven for about 1 hour. Of course, if your dish is smaller, it won’t take as long, or if it’s bigger, it’ll take longer.

Serve up as a kind of veggie goulash for the main dish over bruschetta or buttery toast. Makes a lovely side dish of its own. Leftovers can be fried up, with or without hamburger or mushrooms, and tossed with pasta. I love the broth that it makes and am looking forward to trying a vegetable bisque have made a delicious vegetable bisque using these vegetables. Click for recipe here.