Recipe for Appetizing Baked potato,zucchini,yellow squash,tomato

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Zucchini and yellow squash soup with tomatoes and white beans - a hearty vegan meal! Add your favorite beans and veggies to customize! For this edition of veggie bliss, I made a squash-centric soup using zucchini and yellow squash and added bell pepper, onion, cannellini.

Use medium potato.
Prepare medium yellow squash.
Prepare medium zucchini.
Provide medium tomato.
Provide onions, thinly sliced.
Use garlic, minced.
You need fresh thyme.
You need salt.
You need to prepare pepper.
You need to prepare olive oil.
Provide grated parmesan.

Short Tips:

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Using mandelin slicer(optional), slice all the veggies..
Heat oil,fry onions and garlic in a pan until caramalised.
In baking dish, add the caramalised onions on the bottom first.
Arrange the veggies one over the other separately, so that you could arrange easily in the baking dish.
Sprinkle some fresh thyme. Drizzle with olive oil,season with salt, pepper. Cover with foil..
Preheat the oven at 400 c. Bake the dish for 35 to 40 mins..
Remove frm the oven, let it cool fr 5 mins without removing the foil.
Put the oven after seasoning with some parmesan and broil fr 3 mins..
Enjoy!!!@😀😀😀😀.

It had good flavor and was fairly easy to put together. I also love that it cooks up a crock pot so the oven doesn't heat up the house. Cooking Tip: Zucchini and yellow squash. Stir in the julienned zucchini and squash. Baked potato, eggplant, zucchini and tomato casserole in rustic bowl, raw potatoes, parsley leaf and wooden spoon on the side, photographed overhead on dark wood with natural light.

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