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Vegetable Tian
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Vegetable Tian

Course Side Dish, Sides
Cuisine French
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 4
Author Pam - For the Love of Cooking / Original by Ina Garten

Equipment

  • 9-Inch Round Baking Dish or Tart Pan
  • Large skillet

Ingredients

  • 2 tbsp olive oil, divided
  • 1 large yellow onion, halved & sliced
  • 2 large cloves of garlic, minced
  • 1-2 russet potatoes, unpeeled
  • 1 large zucchini
  • 1 large yellow squash
  • 3 large Roma tomatoes
  • Sea salt and freshly cracked pepper, to taste
  • Dried thyme, to taste
  • ½ cup parmesan cheese, grated

Instructions

  • Preheat the oven to 375 degrees. Coat a round baking dish or tart pan 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.
  • Slice the potatoes, zucchini, squash, and tomatoes into 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.
  • Cover the dish with tin foil and bake for 35-40 minutes, until the potatoes are fork-tender.
  • Uncover and sprinkle the Parmesan cheese on top and bake for 25-30 minutes or until vegetables are tender and golden browned. Enjoy.