Thursday, October 29, 2015

Summer Vegetable Tian

This is a recipe I found on the Budget Bytes blog.  It's called Summer Vegetable Tian and was just too pretty to resist!  My husband surprised me with an amazing food processor as an early anniversary gift a few days after I first spied the recipe, and we rushed out and got the ingredients for it, then made it that day.  You really only want to make this recipe if you have either a food processor or very good knife skills, but the food processor cut prep time down to maybe 15 minutes.  The tian turned out beautifully and was amazing served with a simple chicken dish.  I can't wait to make this recipe again!



Summer Vegetable Tian

1 Tbsp olive oil
1 medium yellow onion, diced
1 clove garlic, minced
1 medium zucchini
1 medium yellow summer squash
1 large potato
1 large tomato
1 C shredded Italian cheese

Preheat oven to 400 and grease an 8 by 8 baking dish.

Heat olive oil in a small skillet over medium-high, then add onion and garlic and cook until softened, about 5 minutes.  Spread evenly in the bottom of the prepared baking dish.

Slice the zucchini, summer squash, potato, and tomato into very thin slices and place each type of vegetable in its own bowl.

Fill the baking dish with rows of the vegetable slices placed on end, like in the picture.  You don't need to do them in a specific order, but I kept each row with the same type of vegetable.  Sprinkle with salt and pepper to taste.

Bake tian 30 minutes, then sprinkle with the cheese and bake 10-15 minutes more, or until the potatoes are tender and the cheese is golden.  You can cover the baking dish with foil if the cheese gets browned before the potatoes are done.

Yield: 4-6 servings

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