This recipe is titled “Nana’s Sunday Vegetables.” But I would eat this treat any day of the week. With some fresh crusty bread, it could make a great meal.
The preparation time is fairly short and simple. It would be a very welcome dish in the summer if your vegetable garden has produced more zucchini than you need. Zucchini seems to have a way of growing overnight and even a few plants can offer a bountiful harvest.
The Olive Leaf in Bloomington, Indiana, shared the recipe. The shop originally opened in June 2010 by David and Misty New. In March 2012, Troy and Marla Kirkman became the new owners.
Although being a shop owner is a big challenge, the Kirkmans are very pleased with the success of The Olive Leaf. Their daughters, 13-year-old Marayla and 6-year-old Akaylea, are great helpers.
“Marayla does a great job running the cash register,” Marla says. “They both help with bottling … It’s given me the flexibility of having my daughters with me when they aren’t in school.”
Gearing up for the holidays, The Olive Leaf creates custom gift baskets made to order as well as other always-welcome gift options.
“During the Christmas season, we have baskets that are already made to make shopping easier,” Troy says. “We also offer mesh gift bags and handmade paper gift bags which make gift shopping easy any time of the year.”
Nana's Sunday Vegetables
1 cup Arbequina Extra Virgin Olive Oil
5 ounces shredded gruyere cheese
Sliced large yellow onions
3 minced garlic cloves
1 pound medium round potatoes
1 ½ pounds medium tomatoes
¾ pound zucchini
1 tablespoon fresh thyme
1 ½ teaspoon salt
½ teaspoon freshly ground black pepper
Preheat oven to 375 degrees. Brush a 9x13-inch baking dish with olive oil. In a medium sauté pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add garlic and cook for another minute.
Spread onion mixture on the bottom of baking dish. Slice potatoes, zucchini, and tomatoes in ¼ -inch-thick slices. Place them alternately in dish on top of onions, as tight as possible in a single layer. Sprinkle with salt, pepper, thyme and drizzle with 2 more tablespoons of olive oil.
Cover the dish with aluminum foil and bake 30 to 40 minutes, until potatoes are tender. Uncover dish, sprinkle cheese on top, and bake for another 20 to 30 minutes, or until browned. Serve warm.
For more information: Contact The Olive Leaf at (812) 323-3073 or visit the website at www.oliveleafbloomington.com.
Located at 879 S. College Mall Road in The Shoppes in Bloomington, Indiana, The Olive Leaf is open 11 a.m. to 5 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday. Closed Sunday and Monday.
The Olive Leaf also offers online ordering at www.oliveleafbloomington.com