Vegetable Tian

 Isn't this dish so beautiful? I waited with anticipation as it cooked, so anxious to set it on the table because I knew it would be impressive. Even after a year of cooking for John I still get excited to cook for him, and he still gets excited to see what's for dinner. I knew I had it beat with this dish. And it's not just pretty folks, it is tasty to boot!

I found this recipe on a blog called For the Love of Cooking. Really great recipes there and I'll definitely be going back after trying this one! Go check it out!

Vegetable Tian

Ingredients:
2 tbsp olive oil (divided)
1 large sweet yellow onion cut in half and sliced
2 cloves of garlic, minced
1-2 russet potatoes, unpeeled
1 zucchini
1 yellow squash
3 large Roma tomatoes
Sea salt, freshly cracked black pepper, to taste
Dried thyme, to taste
1/2 cup of grated Parmesan cheese

Directions:
Preheat oven to 375. Heat 1 tbsp of oil in a skillet and saute onion until translucent. Add garlic and cook a few minutes more until the onions start to brown and caramelize a bit. While your onions are cooking slice the potatoes, zucchini, squash, and tomatoes into 1/4 inch slices. Spray a tart dish or pie plate with cooking spray and pour the cooked onions into the bottom of the pan. Spread evenly.

Arrange the vegetables (potato, zucchini, squash, tomato) in order in a ring around the plate (as shown in picture). Sprinkle with salt and pepper, thyme, and drizzle with last tbsp of oil. Cover with foil and bake for 35 minutes.

Uncover and sprinkle with Parmesan. Place in the oven, uncovered, for an additional  25-30 minutes.

Question of the Day: 

Have you discovered any great new food blogs? If so, share a link!