End-of-Season Vegetable Casserole - Fresh-Pressed Olive Oil

Ingredients

• Extra virgin olive oil, for drizzling
• 1/2 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
• Coarse salt (kosher or sea) and freshly ground black pepper
• 1 yellow bell pepper, trimmed, seeded, and thinly sliced
• 1 small onion, peeled and thinly sliced
• 1 large garlic clove, peeled and minced
• 1 teaspoon thyme leaves
• 1/2 pound plum tomatoes, sliced 1/4 inch thick
• 2 small zucchini (1/2 pound), sliced on a diagonal, 1/4 inch thick
• 3 tablespoons freshly grated Parmigiano-Reggiano cheese