INGREDIENTS:

• 3 tablespoons extra virgin olive oil
• 2 onions halved, sliced
• 4 cloves garlic minced
• 2 zucchini (1 pound, cut into 1/4" slices)
• 2 summer squash ( 1 pound, cut into 1/4" slices)
• 7 small tomatoes (1 pound, cut into 1/4" slices)
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 2 teaspoons (1 each herb) thyme and oregano
• 2 ounces goat cheese crumbled

DIRECTIONS:

1. Preheat oven to 375 degrees. Spray bottom of 13x9x2 inch casserole dish with cooking spray or brush lightly with oil.
2. Heat 1 tablespoon oil in large skillet; add onions and saute until translucent; add garlic and sauté another minute; transfer to casserole dish and spread to cover the bottom of the dish. Sprinkle with 1 teaspoon thyme and oregano combined
3. Alternately layer zucchini, summer squash and tomato in casserole dish.
4. Drizzle remaining olive oil on top. Season with salt, fresh ground black pepper and remaining herbs.
5. Cover dish with foil and bake for 40 minutes; uncover dish, sprinkle goat cheese on top and continue baking, uncovered, for another 30-35 minutes, until browned.