Vegetable Tian

Vegetable Tian

Inspiration: B’s parents have a huge garden with all kinds of wonderful produce, and they stocked us up with some great vegetables while we were visiting over the weekend. With my crisper drawer full of fresh zucchini, squash, cucumbers, peppers, and lettuce, I’ve been on the hunt for some great new recipes to try. This one was perfect!

What we Loved: Roasted vegetables of any kind are always delicious, and B and I loved the combination here of onions, zucchini, yellow squash, and tomatoes. The flavors were all so fresh and healthy, and I particularly liked the added flavor that came with a sprinkle of thyme. B really loves the sweetness of roasted tomatoes, and we both enjoyed the extra touch of flavor that came from just a sprinkle of Parmesan cheese. Parmesan has such a strong, nutty flavor that you really only need a bit, which keeps this side dish nice and healthy. I served this with some prosciutto-wrapped mahi-mahi for a guilt-free meal.

Helpful Hints: If you want this dish to be more of a gratin, you can add a nice coating of gruyere cheese to the top, as the original recipe states. We wanted this to be really healthy, so I just added a sprinkle of Parmesan, and we really loved it that way.  

Vegetable Tian
Source: Adapted from For the Love of Cooking, originally from Ina Garten

Extra virgin olive oil
1/2 white onion, sliced
1 clove garlic, minced
1 small zucchini, sliced into 1/4 inch rounds
1 small yellow squash, sliced into 1/4 inch rounds
2 small tomatoes, sliced into 1/4 inch rounds
Kosher salt and black pepper
1/4 cup Parmesan cheese, shredded

1. Heat a drizzle of olive oil in a saute pan. Add the onions, and cook until they begin to brown, approximately 5-7 minutes. Add the garlic, and cook for an additional 30 seconds.

2. Coat the bottom of a small baking dish with a thin layer of olive oil. Spread the onions evenly across the bottom of the dish.

3. Arrange the zucchini, squash, and tomato slices in a single layer atop the onions. Sprinkle with salt, pepper, and thyme.

4. Cover and bake for 30 minutes at 350 degrees. Add the Parmesan cheese, and bake uncovered for an additional 15 minutes, or longer for more browning.

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