VEGETABLE TIAN

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VEGETABLE TIAN

I came upon this dish on Pinterest if memory serves.  It looked so pretty, had ingredients that I just love, so I had to give it a whirl.  Oh boy, am I glad I did.  This is a great summer dish to make alongside just about anything – grilled chicken, fish, skirt steak.  The list goes on . . .  For the most part, I followed the recipe.  Any deviations are noted.

Original recipe found at For the Love of Cooking!

Ingredients

  • 2 tbsp olive oil (divided)
  • 1 large sweet yellow onion cut in half and sliced
  • 2 cloves of garlic, minced
  • 2-3 russet potatoes, unpeeled
  • 1 zucchini
  • 1 yellow squash
  • 3 large Roma tomatoes
  • Sea salt, freshly cracked black pepper, to taste
  • Dried thyme, to taste  ( I just happened to have fresh on hand, so I used it)
  • 1/2 cup of grated Parmesan cheese  (I used Toscano creamy parmesan with black cracked pepper from Trader Joe’s)

Preparation

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 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.

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Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices.

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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.

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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.

 

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