Vegetable Tian
Alex
From Barefoot In Paris
ingredients
- Olive oil
- 2 large onions, cut in half and sliced
- 2 cloves garlic, minced
- 1 pound yukon gold potatoes, unpeeled
- 3/4 pound zucchini
- 1 1/4 pound 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
directions
- 1
Preheat the oven to 375 degrees.
- 2
Brush a 9X13X2 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 t0 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
- 3
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 one 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 35-40 minutes, until the potatoes are tender. Uncover he dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes, or until browned. Make sure all liquid has been baked off. Serve warm
notes
You want to choose vegetables that have similar diameters so they layer nicely in the baking dish. A round pan makes a nice presentation as well
Source: Nance
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