1 medium onion, red or yellow
1 large potato
1 medium zucchini
1 yellow squash
2 tomatoes
4 Portabella mushroom caps or 8 cremini mushrooms (optional)
1 tsp thyme, fresh or dried
Salt and pepper or other seasoning to taste
4 Tbsp Heavenly Herbes de Provence olive oil
1 cup Italian blend cheese

Slice potatoes 1/8” or thinner if possible.
Slice zucchini, yellow squash and tomato ¼” thick.
Slice cremini, or if using Portabellas, cut in half.
Layer vegetables in roasting pan and drizzle with the olive oil.
Cover with foil and bake at 350 degrees for 35 minutes.
Uncover, top with cheese, and bake additional 15 minutes.
Top with herbs and seasonings and serve.