Winooski River Summer Vegetable Melange

Ingredients

• 3 small zucchini
• cut into 1/4 inch slices
• 3 small summer squash
• cut into 1/4 inch slices
• 3 small onions
• cut into 1/8 inch slices
• 3 medium very ripe tomatoes
• cut into 1/8 inch slices
• 12 lb vermont extra-sharp cheddar cheese
• grated
• 3 tablespoons olive oil
• 1 tablespoon finely chopped fresh basil
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh thyme
• salt and pepper
• to taste

Instructions

1. Mix herbs together.
2. Coat the bottom and sides of a large Dutch oven or casserole with 1 1/2 tablespoons olive oil; layer each zucchini, summer squash, tomato and onion in that order; top with 1 tablespoon herbs, salt and pepper and 1/2 tablespoon olive oil; then add 1/3 of the grated cheddar.
3. Repeat with a second and third layer.
4. Put cover on casserole and bake at 350F for 1 hour and 15 minutes.
5. Check onions and squash for doneness.
6. Serve immediately!