Extra-virgin olive oil, for drizzling
1/2 pound(s) Yukon Gold potatoes, peeled and sliced 1/4 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(s) thyme leaves
1/2 pound(s) plum tomatoes, sliced 1/4 inch thick
2 small zucchini iagonal 1/4 inch thick, 1/2 pound sliced on the d
3 tablespoon(s) freshly grated Parmigiano-Reggiano cheese