Sunday, June 13, 2010

Vegetable Tian (or how to use all that zucchini)

{printable recipe here}
When I saw Ina make this, I knew I would love it (not uncommon while watching Barefoot Contessa, I'll admit). I like every single vegetable in there. Add some seasonings and roast- how bad can that be? Ina delivered as usual. And since you don't have to peel any of these veggies, all you have to do is chop chop and line them up. It looks pretty impressive but is actually super simple. With all the delicious, summer veggies overflowing, this dish is cheap, delicious, and healthy. Go go.

What do you like to make with all the summer produce? I can't live on just zucchini bread (although I might like to, it really hardly qualifies as bread, don't you think?)

Vegetable Tian
from Anne Strawberry
{printable recipe here}
recipe from Ina Garten

Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese, grated (I subbed Parmesan- I'll only eat that stinky Gruyere in Croque Monsieur, Macaroni, or Fondue!)

Preheat the oven to 375 degrees F. Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

7 comments:

Laraine Eddington said...

Oh yeah, that's what I'm talkin' about. This looks yummy and virtuous.

Jen said...

I think I've died & gone to heaven. I am so going to try this. Oh Yummy!

Pam said...

This sounds delicious and looks like it also! You can't go wrong with Ina's recipes!

Tracey said...

I agree about Ina - I want to make just about everything I see on her show :) I saw this episode and made a note to try this dish. Thanks for the reminder - your photos are fabulous!

Helen said...

This looks delicious. If only my bf ate courgettes then this would be perfect. This is so simple too, just veggies and cheese.

Preppy Pink Crocodile said...

I am about two weeks away from having more squash than I will know what to do with so this is perfect! Sounds like a great combo!

The Prudent Homemaker said...

I LOVE Gruyere! I used to live in Switzerland, and Gruyere and Swiss Emmenthal were my favorite cheeses; I ate them every week.

But at $15 a pound, Gruyere has been sadly lacking my my diet!

Now, if I can just get the zuchinni to grow. . .

I hear it does crazy well in humid climates, but here I'm happy to get a few all summer.