A French-inspired dish of layered vegetables.

2 tablespoons butter
2 medium-sized Vidalia onions, chopped
Vegetable cooking spray
1 medium Yukon gold potato, thinly sliced
1 medium-sized zucchini, thinly sliced
Roma tomatoes, sliced
1 teaspoon freshly ground sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter, melted
1/3 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees. Melt 2 tablespoons butter in a medium skillet over medium heat; add onions and saute until tender and onions begin to carmelize. Spoon onions into a 10-inch quiche dish coated with cooking spray. Toss tegether potatoes and next four ingredients. Arrange potatoes, zucchini and tomatoes in a single layer over onions. Drizzle with 2 tablesoons melted butter. Cover with aluminum foil. Bake at 375 degrees for 30 minutes. Remove foil and sprinkle with cheese. Bake another 30 minutes or until golden brown. Let stand a few minutes before serving. Makes 6-8 servings.