July 4th

Wednesday, February 2, 2011

Veggies...even your kids will love!

Vegetable Tian
Recipe adapted from For the Love of Cooking

I made this beautiful dish to go along with the Kaytucky Chicken last night. Even in the cold, snowy winter this vegetable dish was wonderful! Even my picky eater gobbled it up. It is quick and simple to put together and the finished product is sure to impress your family or guests.
2 tbsp olive oil (divided)
1 large sweet yellow onion, cut in half and sliced
2 cloves of garlic, minced
1 large or 2 small russet potatoes, washed and unpeeled
1 zucchini
1 yellow squash
3 large Roma tomatoes (I used 5 smaller tomatoes)
Sea salt, freshly cracked black pepper, to taste
Dried thyme, to taste
1/2 cup of grated Parmesan cheese

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until starting to brown lightly.  Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. I use my mandolin for even slicing, just watch your fingers!! 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 the last tablespoon of olive oil over the top.

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.

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