Vegetable Tian

This Vegetable Tian is a great way to use the bounty of summer squash and tomatoes, and it is such a colorful and delicious dish. The roasted vegetables are sitting on a layer of caramelized onions, and they are topped with Parmesan cheese. Vegetables just don't get any better than this!

Recipe source - For the Love of Cooking

Print Recipe

Vegetable Tian

2 tablespoons olive oil, divided

Olive oil spray

1 large sweet yellow onion, sliced

2 cloves garlic, minced

1 - 2 russet potatoes, unpeeled

1 zucchini

1 yellow squash

3 large Roma tomatoes

Sea salt

Freshly ground black pepper

Dried thyme

1/2 cup grated Parmesan cheese

Preheat oven to 375 degrees F. Prepare a baking dish by spraying with olive oil cooking spray. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cut the onion in half from tip to root and slice; add to the hot oil. Saute onions until translucent, about 8 minutes. Add garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, yellow squash, and tomatoes in 1/4 inch thick slices. Layer the vegetables alternately on top of the onions, arranging them in a spiral, making only one layer. Season to taste with salt, pepper, and thyme. Drizzle the remaining teaspoon of olive oil over all. Cover with aluminum foil and bake for 35 minutes, or until the potatoes are tender. Remove foil and sprinkle with the Parmesan cheese. Return to the oven and bake for an additional 25 - 30 minutes, or until browned.

The cast of characters - Potatoes, zucchini, yellow squash, tomatoes, onion, and garlic.

Saute the onions and garlic, then spread the mixture in the bottom of a greased baking dish.

Slice the potatoes, zucchini, yellow squash, and tomatoes, then arrange the slices over the onions and garlic.

Bake covered in foil for the first 35 minutes, then remove the foil and add the Parmesan cheese. Bake an additional 25 - 30 minutes, or until browned.




This recipe was shared with:
Country Momma Cooks Link and Greet
Weekend Potluck
Momnivore's Dilemma Creative Juice Thursday
Miz Helen's Full Plate Thursday
A Little Nosh Tastetastic Thursday
Cast Party Wednesday
Bizzy's Recipe Box
Naptime Creations Tasty Tuesday
Our Delightful Home Party

This Vegetable Tian is a great way to use the bounty of summer squash and tomatoes, and it is such a colorful and delicious dish. The roasted vegetables are sitting on a layer of caramelized onions, and they are topped with Parmesan cheese. Vegetables just don't get any better than this!

Recipe source - For the Love of Cooking

Print Recipe

Vegetable Tian

2 tablespoons olive oil, divided

Olive oil spray

1 large sweet yellow onion, sliced

2 cloves garlic, minced

1 - 2 russet potatoes, unpeeled

1 zucchini

1 yellow squash

3 large Roma tomatoes

Sea salt

Freshly ground black pepper

Dried thyme

1/2 cup grated Parmesan cheese

Preheat oven to 375 degrees F. Prepare a baking dish by spraying with olive oil cooking spray. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cut the onion in half from tip to root and slice; add to the hot oil. Saute onions until translucent, about 8 minutes. Add garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, yellow squash, and tomatoes in 1/4 inch thick slices. Layer the vegetables alternately on top of the onions, arranging them in a spiral, making only one layer. Season to taste with salt, pepper, and thyme. Drizzle the remaining teaspoon of olive oil over all. Cover with aluminum foil and bake for 35 minutes, or until the potatoes are tender. Remove foil and sprinkle with the Parmesan cheese. Return to the oven and bake for an additional 25 - 30 minutes, or until browned.

The cast of characters - Potatoes, zucchini, yellow squash, tomatoes, onion, and garlic.

Saute the onions and garlic, then spread the mixture in the bottom of a greased baking dish.

Slice the potatoes, zucchini, yellow squash, and tomatoes, then arrange the slices over the onions and garlic.

Bake covered in foil for the first 35 minutes, then remove the foil and add the Parmesan cheese. Bake an additional 25 - 30 minutes, or until browned.




This recipe was shared with:
Country Momma Cooks Link and Greet
Weekend Potluck
Momnivore's Dilemma Creative Juice Thursday
Miz Helen's Full Plate Thursday
A Little Nosh Tastetastic Thursday
Cast Party Wednesday
Bizzy's Recipe Box
Naptime Creations Tasty Tuesday
Our Delightful Home Party