Thursday, August 9, 2012

Vegetable Tian

Our CSA has been going what my husband would call "buck wild" with squash this season.  It's been great, except for the obvious problem of my husband's HUGE dislike of any and all gourds.  I was really scared when I received this recipe in the "Farmstand Favorites" recipe swap.  I made it anyway, on a night he was not supposed to be home for dinner.

I made a few, slight, modifications based on what was left from our CSA basket.  I used red onions and red potatoes, and am still using up 8-ball squash.

 I was really sad that the nice Parmesan crust didn't form on mine like it did on the photos that accompany the original recipe, but it was really tasty anyway.  I believe this is meant as a side dish, but I made it as the main.

My boys really weren't into it so much.  I really enjoyed it, but it isn't hefty enough to be a complete meal.  Definitely a great side dish, though!

Thanks, Lauren, for a great recipe, and thank you Jen for hosting a great swap!

Vegetable Tian Source:  Ina Garten via For the Love of Cooking

  • 2 tbsp olive oil (divided)
  • 1 large red onion cut in half and sliced
  • 2 cloves of garlic, minced
  • 1-2 red potatoes, scrubbed 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
1.  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.
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. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.
3.  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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