Vegetable Tatin

Remember those summer squash and tomatoes from the farmer's market?  Well, inspired by a simple recipe in Barefoot in Paris, we assembled one of the best vegetable side dishes I've had this summer.

Summer Vegetable Tatin

Saute 2 cloves of garlic and 1/2 onion (chopped) in olive oil for 5-8 minutes, until the onions begin to softenn
Spread the mixture on the bottom of a baking dish.

Slice 3 summer squash and 2 large tomatoes and arrange in the dish.  Our tomatoes were large, so I sandwiched them between the smaller squash slices.

Sprinkle the top with parmasean cheese, salt and pepper.

Bake at 375 for 25 minutes covered, then another 30 minutes, uncovered.  (if it begins to brown too quickly on top, recover).

With something this simple, the freshest ingredients make the difference.  We used small squash and Champion tomatoes, but any thick, beefy tomatoe should work.

I imagine it would have been good left-over...if there'd been any left over!