This colorful, veggie-forward bake is everything a Mediterranean-style dinner should be: humble produce, good olive oil, and fresh herbs doing all the heavy lifting. Thin rounds of zucchini, yellow squash, potato, and beet are fanned into overlapping spirals, so the dish looks as vibrant as it tastes once it comes out of the oven. A softened onion base laced with garlic, thyme, and rosemary sits underneath, infusing every bite with savory depth, while a generous drizzle of olive oil helps the edges turn golden and slightly caramelized. Baking it covered first, then uncovered, is the trick to tender potato and beet slices with a beautifully browned top. Finished with a scatter of fresh parsley, it's simple enough for a weeknight side yet pretty enough for company. This is a natural fit for anyone building meals around vegetables, olive oil, and herbs, making it an easy addition to a Mediterranean-style rotation.
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Preheat the oven to 400°F (205°C). Heat 1 tbsp of the olive oil in a small skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the thyme, rosemary, and 1/4 tsp of the salt, then remove from heat.
Spread the onion-herb mixture in an even layer across the bottom of a 10- or 11-inch oval or round baking dish.
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