Tomato and Squash Vegetable Casserole

In this dish the vegetables
get all soft and tender good.
The flavors are just amazing
and the juice that ends up
in the bottom of the dish is
great to soak up with bread.

Ingredients:
Olive Oil
2 leeks, white part only, sliced
2 large garlic cloves, minced
2 medium zucchini, sliced very thin
8 plum tomatoes. sliced very thin
4 small yellow squash, sliced very thin
Kosher salt to taste
Freshly ground black pepper
1 tablespoon fresh thyme
1/3 cup Gruyere cheese, grated

Directions:
Preheat the oven to 375 degrees F.
Oil a 9 inch round or a 9 x 13 rectangular
glass or ceramic baking dish.
In a saute pan, heat two tablespoons
of olive oil and saute the leeks
over medium low heat until they
are translucent, but not brown.
Add the garlic and cook
for just another minute.
Spread the leek/garlic mixture
on the bottom of the baking dish.
Layer the zucchini, tomato and squash
slices on top of the onions in one layer.
Sprinkle with kosher salt, pepper,
and thyme and then drizzle
all with a tablespoon of olive oil.
Cover the dish with foil and bake
for about 45 minutes. Uncover the dish,
sprinkle the cheese over the top
and bake for another 30 minutes or until browned.