Vegetables: you either love them or hate them. It’s hard to continually reinvent the wheel when it comes to serving up the same up the same old spuds, squashes and tomatoes. If you are looking for a yummy twist on vegetables that please try this dish. It’s a bit more mechanical than it is complex. The most challenging part of this dish is to slice and place your vegetables into a beautiful arrangement. And if you are looking for a healthy side or even a fully vegetarian meal, look no further than the humble tian.
1 large white or yellow onion, diced
3 small – medium sized tomatoes
2 large yellow squash
1 large zucchini
2-3 medium potatoes
1 teaspoon kosher salt
1 teaspoon black pepper
6 tablespoons extra virgin olive oil, divided
1 clove or garlic, minced
¾ cup parmesan cheese finely shredded
1 tablespoon fresh thyme or ¾ teaspoons dried
In a saute pan, heat diced onion on medium in 3 tablespoons oil until translucent and add in the garlic. Stir until combined over medium heat for about 1 minute. Line the bottom of a greased baking pan with the onion and garlic mixture. Slice the tomatoes, zucchini, squash and potatoes into ¼ inch thick slices. Begin to stack and layer the tomato, zucchini, squash and potatoes, then repeat into rows. Once the entire baking dish is covered, sprinkle the top with salt, pepper and thyme. Drizzle the remaining 3 tablespoons of olive oil over the top and then cover with aluminum foil baking for 60 minutes in a 375 degree oven. At the 40 minute mark, remove the tinfoil and add the parmesan cheese on top to brown. Remove from the oven to cool slightly. Veggies should be tender and cheese should be melted. Serve as a side dish or as a complete meal.
