Savory Potato and Tomato Corn Bake

1Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil (¼ cup).

2In a large bowl, combine the sliced potatoes (4 large), cherry tomatoes, (2 cups) corn kernels (1 cup), sliced onion (1), minced garlic (2 cloves), paprika (1 teaspoon), thyme, oregano, salt, and pepper. Mix well to coat the vegetables with the seasonings.

3Transfer the vegetable mixture to the greased baking dish and spread it out evenly.

4Drizzle olive oil (¼ cup) over the top of the vegetable mixture.

5Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

6Remove the foil, sprinkle the grated cheddar cheese (½ cup) over the top, and bake for an additional 15-20 minutes or until the potatoes (4 large) are tender and the cheese is melted and bubbly.

7Garnish with chopped fresh parsley (¼ cup) before serving.