This is a comfort food, admittedly slightly fall- themed recipe! I realize its Spring and am so happy about it!!! That being said, I have fallen in love with this recipe! Its pretty, super easy, and best of all, I feel like my gut tolerates it really well with my current adaptations! This serves 6 and reheats well. My husband likes it too!
Ingredients:
2 tsp olive oil (Option: use garlic or shallot infused from Fody)
3 medium tomatoes seeded, chopped, I like roma for this best
1 small shallot (if you use regular olive oil)
2/3 cup or a partial can of crushed canned tomatoes
2 tsp salt
2 tsp fresh thyme leaves
1/4 tsp cayenne pepper
Pinch red pepper flakes
1 rutabega, very thinly sliced
1 sweet potato, very thinly sliced
1 medium zucchini, very thinly sliced
2 small red potatoes, very thinly sliced
2 large carrots, very thinly sliced
1/2 cup freshly grated Parmesan cheese
2 Tbsp butter, melted
2 tsp fresh thyme
1/2 tsp salt
1/4 tsp black pepper
Heat oven to 400 degrees F. Lightly grease a 2 qt round or oval baking dish; set aside.
In a 12-inch skillet, heat the olive oil over medium heat. Add the tomatoes and shallot if using it. Cook 6 to 8 minutes, stirring frequently, until shallot is tender. Add canned tomatoes and spices (thym, salt, red pepper)
Sppon and spread the cooked tomato mixture evenly in the bottom of the prepared baking dish.
In a large bowl, toss the rutabega, sweet potato, zucchini, red potato, and carrot with the parmesan, butter, thyme, salt and pepper to coat. Place the sliced vegetables in the baking dish on top of the tomato mixture, alternating vegetables in a circular pattern.
Bake 35 to 45 minutes, until vegetables are fork tender and golden brown. Serve warm.
The following is my inspiration for this recipe:
Guiding Grains 
A nice idea!
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