Fustini's Oils and Vinegars
Layered Vegetable Medley

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Layered Vegetable Medley


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Layered Vegetable Medley

Submitted by Corporate Chef Andy Stewart



  • 4 tablespoons Fustini's Medium SELECT olive oil  (or your favorite olive oil)
  • 2 large onions, halved and thinly sliced
  • 2 medium red potatoes, sliced into 1/4" rounds
  • 3 medium tomatoes, sliced into 1/4" rounds
  • 3 medium zucchini sliced into 1/4" rounds
  • salt and pepper to taste
  • 4 cloves garlic, minced
  • 1/4 cup goat cheese, coarsely grated


Additional vegetable suggestions: portabellas, summer squash, bell peppers. Substitute other herbed olive oils: Gremolata, Tuscan Herb, Garlic, Basil


Step 1. 

Preheat oven to 400 degrees. Brush a 9x13" baking dish with about 1 tablespoon of olive oil.  Heat 2 tablespoons of olive oil in a skillet and sauté onions until translucent, 5-8 minutes.  Pour onions into the baking dish and spread to cover the bottom.  Season with salt and pepper to taste.  Layer potatoes, tomatoes and zucchini in tight, overlapping rows, sprinkle minced garlic in between.  Repeat until all vegetables are used.  There should only be one layer of vegetables on top of onions.  Season with additional salt and pepper to taste.

Step 2. 

Drizzle vegetables with remaining tablespoon of olive oil and cover with foil.  Bake 30-40 minutes or until potatoes are easily pierced with a knife.  Remove foil and sprinkle cheese over vegetables.  Return baking dish to the oven and bake 10-15 minutes longer, until cheese has melted and browned.

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