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Ingredients
  • Extra-virgin olive oil, for drizzling
  • ½ pound Yukon Gold potatoes, peeled and sliced ¼ inch thick
  • Salt and freshly ground pepper
  • 1 yellow bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 1 large garlic clove, minced
  • 1 teaspoon thyme leaves
  • ½ pound plum tomatoes, sliced ¼ inch thick
  • 2 small zucchini (½ pound), sliced on the diagonal ¼ inch thick
  • 3 tablespoons freshly grated Parmigiano-Reggiano cheese
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