Brady’s dad made this amazing dish for us when we went to their house for dinner on Saturday. He had seen it on Barefoot Contessa and in a magazine before and thought it looked good. It was! We had this with our salmon dinner and a glass of warm Christmas wine!

  • 1 tbsp. pesto
  • 1 tbsp. EVOO
  • 2 large yellow onions, cut in half and sliced
  • 3 medium potatoes, unpeeled
  • 3 medium sweet potatoes, unpeeled
  • 3 medium zucchini
  • 3 medium yellow squash
  • 6 roma, medium tomatoes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 ounces Fontina cheese, grated

Preheat the oven to 375 degrees.

  1. Brush a 9 by 13 by 2-inch dish with olive oil.
  2. In a medium saute pan, heat pesto and oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Spread the onion mixture on the bottom of the baking dish.DSC07077.JPG

4. Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer.



5. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender.


6. Uncover the dish, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.


Make this for your family this week!