Summer Vegetable Tian

This recipe is from Budget Bytes.
A Tian is a mixture of roasted vegetables cooking in a shallow dish, usually with cheese or au gratin. This dish derives its name from the large, round, earthenware cooking pot used in Provence, France.
You may substitue any of the vegetables for whatever you have around the house. We used less tomato and some sweet potato and it was delicious.

1 Tbsp olive oil
1 medium onion
1 tsp minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp Italian herbs
salt & pepper, to taste
1 cup shredded Italian cheese blend

Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes). While the onion and garlic are sauteing, thinly slice the rest of the vegetables. Spray the inside of a baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and Italian herbs. Cover the dish with glass top or foil and bake for 30 minutes. Remove the top and sprinkle over the vegetables the cheese and bake for another 15-20 minutes or until the cheese is golden brown.

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