Thursday, April 23, 2009

Vegetable Tians

I love tians. They are yummy, easy to prepare, and look beautiful. I also like to make them with very savory dishes, as it provides a light compliment to an otherwise heavy meal. You can switch the vegetables to include your favorites, but make sure to slice every vegetable so that the slices are all the same size. This helps with cooking time and presentation.

Vegetable Tian

2-3 Medium zucchinis, sliced
4 Medium potatoes, sliced (I prefer yukon gold)
8 plum tomatoes, sliced
6 sprigs of thyme
3 cloves garlic, minced
1 Medium onion, finely diced
2 Tbsp. grated Parmesan
1 Tbsp. Olive oil, plus 1 tsp. reserved
salt and pepper to taste

Preheat oven to 375 degrees. Saute garlic and onion in 1 Tbsp. olive oil until the onions are translucent. Transfer mixture to the bottom of your baking dish. Spread the mixture so that it evenly coats the dish.

Arrange vegetables in the baking dish, alternating with each slice. Try to stand the vegetables up on a slant, so that they will stay in position while baking. Sprinkle the sprigs of thyme on top of the vegetables and drizzle the remaining 1 tsp. of olive oil. Cover with aluminum foil and bake for 45 minutes, or until the potatoes are done. Remove the aluminum foil and the sprigs of thyme. Sprinkle the Parmesan cheese on top and return to the oven. Allow the tian to cook for another 20 minutes. Serve.

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