This is similar to the Potato Bake but has no eggs. As with the Potato Bake, it can be easily adjusted for size and allows for endless variations depending on what veggies you have on hand.  It can also be made as a vegan dish by making sure the dressing is vegan and omitting the cheese.  I sometimes toss in a few shiitakes between two of the layers.   

Summer Layer Bake

• 1 large, sweet  onion julienned
• 2-3 Tablespoons olive oil
• 2 cloves garlic, diced 
• 2 cups thinly sliced summer squash or zucchini
• 4 potatoes, sliced very thinly
• 2-3 tomatoes thinly sliced
• 1 bell pepper diced
• 1/3 cup  of Italian or Cesar salad dressing 
• ¾ cup shredded cheese
• ¼ cup grated Parmesan cheese
• 1/2 tsp. red pepper flakes

Brush olive oil on the bottom of a baking dish or pan that is suitable for the grill (I use my old 12”cast iron skillet).  Toss the onions and garlic in the pan, and then arrange the potato slices to cover the bottom of the pan.  Sprinkle or brush on the top of the potatoes with some of the dressing. Layer the squash slices over the potatoes, brushing more dressing on top of that and then layer the tomato slices over the squash slices.  Sprinkle the remaining dressing, the diced peppers, the cheeses and pepper flakes on the top.  Cover tightly with foil and bake in a -med grill / oven (about 350 and cook until the potatoes are done (about 30-45 minutes).