Vegetable Tian
Oven roasted, thinly sliced potatoes, zucchini, yellow squash and tomatoes, layered over sautéed garlic and onions, topped with parmesan cheese.
Servings: 8
Ingredients
- 2 T. olive oil divided
- 1 lg. yellow onion diced
- 2 cloves garlic minced
- 2 russet potatoes unpeeled
- 2 med. zucchini
- 2 med. yellow squash
- 3 to 4 lg. roma tomatoes
- Sea salt and black pepper to taste
- dried thyme to taste
- 1/2 c. grated Parmesan cheese
Instructions
- Preheat the oven to 375 degrees. Spray a 9-inch round or oval baking dish with non-stick cooking spray.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions and sauté until translucent, about 5-7 minutes. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the prepared baking dish.
- Slice the potatoes, zucchini, squash and tomatoes into 1/4 inch thick slices. (I like to use a mandolin for slicing the vegetables.) Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle one tablespoon of olive oil over the top.
- Cover the dish with foil and bake for 30-35 minutes, or until the potatoes are tender. Remove the foil and sprinkle the Parmesan cheese and bake for another 15-20 minutes or until golden brown.
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