Summer squash gratin

I absolutely love summer squash. Thankfully I haven't tired of it yet since when squash is ready on the vine, it is ready in abundance. I headed to the local farmer's market this last week and they offered a few varieties of squash that I did not grow this year so I loaded my bag up with one of everything and made this recipe up. It is nice and flexible since it can incorporate all the in season produce you have available. 

Ingredients:

• 1 Yellow Squash
• 1 zucchini
• 2 tbl garlic, chopped or minced
• 1 eggplant
• 1 onion, red or sweet white
• 1 bell pepper of your favorite color
• 1 sweet potato or regular white potato
• 1/4 cup olive oil
• 1 tsp thyme
• salt and pepper

Prep:

Some people love gadgets. While I used to be one of them, a few mandolin digit slicing accidents cured me. Thanks to my amazing paleo powers I regrew the tip of my finger in 1.5 weeks. No kidding. Since then I use a knife for slicing. It is safer for everyone. Slice the veg thinly but not paper thin. I recommend cutting the sweet potato a little thinner since it takes the longest to soften. Once you have a pile, randomly layer them in a casserole dish. Sprinkle the herbs and garlic over the top. Drizzle the olive oil.

Cook:

450F for 45 minutes uncovered. Cover and cook another 10 until all is soft. If you like having a little extra cheesy delight on your dish to make it a bit Italian, sprinkle parmesan cheese over top and bake an additional 10 minutes. I also love this with a bit of crumbled goat cheese.