Summer vegetable tian

3 Tbsp olive oil
1 large onion, sliced thinly
2-3 cloves garlic, crushed
2-3 tomatoes
2-3 carrots
2 zucchini
salt
pepper
thyme
parmesan

Brush a large baking dish with olive oil. In a medium pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the mixture on the bottom of the baking dish.

Slice the carrots, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the carrots are tender. Uncover the dish and bake for another 30 minutes until browned. Sprinkle with parmesan before serving.