Step-by-Step Instructions
Prep and Slice: Preheat your oven to 400°F (200°C). Lightly grease a round or oval baking dish with a splash of olive oil. Slice all of your vegetables into uniform, paper-thin rounds using a sharp chef’s knife or a mandoline slicer.
Season the Slices: In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, chopped thyme, sea salt, and black pepper. Add all the vegetable slices to the bowl and gently toss with your hands until every single disc is completely glistening and coated.
Shingle the Casserole: Arrange the vegetable slices vertically in the prepared baking dish, packing them tightly together in alternating rows or a concentric spiral pattern. Arrange them so the colorful edges face upward. Tuck the fresh rosemary sprigs into the gaps.
The Two-Stage Bake: Cover the dish tightly with aluminum foil and bake for 35 minutes to let the vegetables steam and tenderize. Remove the foil, scatter the crumbled cheese across the top, and return to the oven uncovered for another 20 to 25 minutes.
Crisp and Serve: The dish is done when the cheese is beautifully golden-brown and the edges of the potatoes are deeply browned and shatteringly crisp. Let rest for 5 minutes before serving hot right out of the dish.
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