Wednesday, August 3, 2011

Vegetable Tian

This recipe is originally from Barefoot Contessa but I first saw it on and it was so pretty and looked so good.  It was so good.  I cut my potatoes pretty thin and they needed to be cut thin to get cooked through, so make sure you slice them very thin.  They cook slower than the rest of the veggies.  The onions and tomatoes were melt in your mouth tender the zucchini and summer squash were perfect.  Of course, my kids didn't love it, but they all ate it, and without complaining too.  It is such a pretty dish, packed with veggies and as my husband said, "uncommonly good".


  • 2 tbsp olive oil (divided)
  • 1 large sweet yellow onion cut in half and sliced
  • 3 cloves of garlic, minced
  • 2 russet potatoes, unpeeled
  • 1 zucchini
  • 1 yellow squash
  • 3 large Roma tomatoes
  • Sea salt, freshly cracked black pepper, to taste
  • Dried thyme and/or rosemary, to taste
  • 1/2 cup of grated Parmesan cheese
  • 1/4 cup shredded gruyere 
    Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

    Slice the potatoes very thin and the zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme and/or rosemary, to taste. Drizzle the last tablespoon of olive oil over the top.

    Cover the dish with tin foil and bake for 35-40 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese and gruyere on top and bake for another 25-30 minutes or until browned. Enjoy.

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