Vegetable Tian

I love this recipe. The blend of various vegetables on this dish taste fantastic and as it cooks it creates an aroma that fills throughout the kitchen! It is easy to make, worthy of the time and effort and very eye catching with all the different colored slices. It looks absolutely beautiful in the presentation, don't you think?

 I have made it many times and it has turned out perfect every time. I have made it for brunch, weekend dinner and also many holiday meals such as Thanksgiving and Christmas. It is even delicious for a party or a dish to take to a picnic or potluck. It is truly a vegetable delight. For me and my family, this veggie dish is always a winner!

VEGETABLE TIAN

INGREDIENTS:

2 tablespoons olive oil (divided)

1 large sweet yellow onion cut in half and sliced

2 cloves of garlic, minced

1-2 russet potatoes, unpeeled

1 zucchini

1 yellow squash

3 large Roma tomatoes

Sea salt, freshly cracked black pepper, to taste

Dried thyme, to taste

1/2 cup of grated Parmesan cheese

DIRECTIONS:

1. Preheat the oven to 375°F Coat a baking dish with olive oil cooking spray. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes.Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

2. Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer.

3. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

4. Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned.

Enjoy!

Recipe from For the Love of Cooking

Love this recipe, so easy to make and looks absolutely beautiful in the presentation. The flavors really mix well and complement each other, the roasting taste of the veggies is wonderful. I used Yukon golds as suggested in the cookbook a second time and it was that much better, I wrote about it in my blog on my profile page if interested. Def recommend and will make again and again.

Love this recipe, so easy to make and looks absolutely beautiful in the presentation. The flavors really mix well and complement each other, the roasting taste of the veggies is wonderful. I used Yukon golds as suggested in the cookbook a second time and it was that much better, I wrote about it in my blog on my profile page if interested. Def recommend and will make again and again.