29 July, 2013
Summer Vegetable Tian
1 Tablespoon olive oil
1 medium yellow onion, finely diced
1 teaspoon minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 teaspoon dried thyme
1 teaspoon dried rosemary
salt & pepper, to taste
1 cup shredded Italian cheese
Preheat oven to 400°
Sauté the onion and garlic in a skillet with olive oil until softened (about five minutes).
Meanwhile, thinly slice the rest of the vegetables.
Spray the inside of an 8″ x 8″ square baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the baking dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern (see photo). Sprinkle generously with salt, pepper, thyme and rosemary.
Cover the dish with foil and bake for 30 minutes.
Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown. Serve hot.
Any Italian cheese works well in a tian: Parmesan, Romano, Asiago, or a blend.
A mandolin makes it simple to slice the vegetables evenly. Check out this KitchenAid mandolin on Amazon: