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Friday, September 13, 2013

Vegetable Tian


This is a good recipe to know when summer produce is plentiful.  There is usually so many squash, zucchini and tomatoes and this puts them to use. 
Super easy and really yummy.  


Summer Vegetable Tian

  2 T. butter (I use 1 T. butter and 1 T. bacon grease, if I have it)  1 Onion, sliced
  1/2 t. Kosher or Sea Salt
  1 t. fresh Thyme, leaves only (dried works fine too.. reduce by half)
  2 cloves of Garlic, minced
  1 Zucchini, 1 yellow Squash, Plum Tomatoes, Potatoes, sliced thin rounds
  Sea Salt + Pepper
  Fresh thyme leaves
  parmesan or Locatelli cheese, shredded (grated works fine if you don't have shredded)
  Olive oil, for drizzling
Preheat oven to 375┬║  
Heat butter in a saute pan over med heat, add onions and season with 1/2 t. salt and fresh thyme.  Cook 5 minutes until the onion begins to caramelize.  Add garlic and cook for another 2 minutes.   
Meanwhile, slice the zucchini, tomatoes and potatoes while the onion is cooking. 

Spread cooked onion in bottom of a baking dish or pie pan.  Begin layering Tomatoes, Potato, zucchini/squash til pan is filled. 
Sprinkle with sea salt & pepper and thyme.  
Top with cheese and drizzle with olive oil. 

Bake for 35 min. or until potatoes are fork tender.  Depending on how you slice your potatoes, this will vary. 

Saute onions with garlic and thyme.

Slice all veggies into rounds, fairly thin.

Straight from the garden!

Onions are the base, sometimes I add corn to this saute.

You can make it in any dish, just layer away.


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