I must apologize to you, my faithful and curious readers. It is not my intention to assault your eyes — the photograph of this week’s Meatless Monday recipe is one that you can’t unsee. It’s not a pretty sight. Despite it’s appearance, however, it is not only palatable, but downright delicious. No, really . . . ask my husband.
This Potato, Tomato and Asparagus Bake is a ‘kitchen sink’ dish — toss in some of this and a little of that and, voila!, dinner’s served. The potatoes make a wonderful base for this bake, and my last minute addition of the cheese (which makes the dish look a little scary) turned out to be a wise and tasty decision. I hope you’ll stop laughing at the aesthetics long enough to give this Meatless Monday recipe a try. Bon appetit!
Potato, Tomato and Asparagus Bake
- 2 large onions, thinly sliced
- 2 teaspoons brown sugar
- 2 medium potatoes, thinly sliced
- 1 teaspoon Mediterranean Spiced Sea Salt
- 1 teaspoon minced garlic
- 2 teaspoons dried thyme
- 3 tomatoes, sliced thin
- 1 tablespoon basil paste
- 8 asparagus stalks, trimmed and cut into 1 ½-inch pieces
- 1/2 cup of shredded 4 cheese Italian blend OR shredded parmesan
- 3 tablespoons and 1 teaspoon olive oil, divided
- Salt and pepper
Preheat the oven to 400°.
Heat 1 tablespoon of olive oil in a large skillet (medium heat). Add onions, stir and cover the pan. Periodically stir the onions until they turn deep golden brown. (If onions begin to dry out, add a little water to keep them from burning and drying). At the end of the caramelizing process, add brown sugar and cook for 2-3 more minutes. When done, remove from heat and set aside.
In a bowl, add the potatoes and 2 tablespoons of olive oil. Sprinkle in sea salt, minced garlic and 1 ½ teaspoon of the thyme and toss to coat.
Coat a Dutch oven, cast iron skillet or 9-inch pie pan with olive oil or cooking spray. Layer the potatoes on the bottom and going up the side of the pan. Place the pan in the oven to roast the potatoes for @25 minutes. Remove from oven.
Spread the caramelized onions on top of the potatoes. Next, layer the tomatoes on top. Brush tomatoes with olive oil and season with salt and pepper. Spread the basil paste across the tomatoes. Put the pan back into the oven and roast for an additional 15 minutes.
Toss the asparagus with the remainder of the olive oil and thyme; season with salt and pepper, as preferred. Place the asparagus on top of the tomatoes and sprinkle with cheese. Roast for 10 more minutes or until the asparagus is cooked through.