Preheat your oven to 400º F. While oven is preheating, dice the onion (finely) and mince the 2 cloves of garlic. Heat olive oil in skillet on medium heat. Add onions; sauté them for 4-5 minutes, or until soft and translucent. Add garlic the last minute of cooking, so as not to burn it. Set aside.

THINLY slice zucchini, yellow squash, potato and tomato. It is best if these vegetables are all about the same circumference around, for uniformity.

Spray an 8x8 baking dish with non-stick spray or coat bottom and sides of pan with softened butter (I used butter!). Place the cooked onions and garlic on the bottom of pan, spreading evenly.

Evenly stack the thinly sliced vegetables vertically in dish (alternating veggies) to form a long line of colorful veggies in the pan. When one row is done, start another row, until all veggies have been distributed. (Think of this as playing with your food!)

Once vegetables are arranged in dish, season them liberally with salt and pepper, then add thyme.

Cover baking dish with aluminum foil; Bake at 400 degrees for 30 minutes. Take the foil off the dish, cover the tops of the veggies with shredded Parmesan cheese, then continue cooking (uncovered) for an additional 15-20 minutes (until the cheese turns light brown).

Remove pan from oven, and serve! Enjoy!