Tis the season for fresh veggies. Farmers markets are just brimming with home grown zucchini, tomatoes and eggplant. I have all I can do to make sure I can take advantage of Natures Bounty with out getting bored with the same old thing.
This recipe is a perfect way to use those fresh veggies, and have them taste good. And didn't your Mom always tell you to Eat your Veggies?!
Brought to you from The Barefoot Contessa, Barefoot in Paris cookbook, which is one of my favorites, here is Vegetable Tian.
Good olive oil
2 large yellow inions, 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
1.3 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plug extra sprigs
2 ounces Gruyère cheese, grated
Preheat oven to 375 degrees.
Brush a 9x13x2-inch baking dish with olive oil. In a medium sauté pan, heat 2 tablespoon of olive oil and cook the onions over med-low heat for 8-10 minutes, until translucent. Ad the garlic an 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 one layer. Sprinkle with salt, pepper, thyme leaves and thyme springs and drizzle with another tablespoon of olive oil.
Cover the dish with aluminum foil and back for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme springs, sprinkle the cheese on top and bake for another 30 minutes, or until browned. Serve warm.
* It is important to choose these vegetables that are about the same diameter, so the dish looks pretty and uniform.