Summer Vegetable Tian

I made this last night. I used a pie dish with a slightly pre baked Pillsbury Pie Crrust. Sliced veggies and layered them into pie crust including sliced not diced onion. Covered all with foil and baked (400) fo 25 mins. In a skillet I added 1tbs+ of chopped garlic plus 2 tbs olive oil on med for 1 or 2 mins. Next removed foil and poured the hot oil over veggies recovered with foil and returned to oven(10)mins.next step was remove foil and add cheese.(6-10)mins The crust helped soak up liquid in bottom but not all. Some potato was not cooked enough. Maybe potatoes should be pre-boiled before adding. After I cut the 1st slice I used a spoon and removed the excess liquid in bottom. Will make this again.

SUMMER VEGETABLE TIAN

Why can’t vegetables be plentiful and yummy all year long? I don’t know, but I intend to enjoy them while they’re around. This Summer Vegetable Tian is the perfect easy side to showcase the medley of delicious vegetables the summer has to offer.

I like to enjoy the natural subtle flavors of vegetables. I’m not all for frying or smothering with thick, rich sauces, but sometimes I want something a little more. This Summer Vegetable Tian lands half way between both worlds. The vegetables are sliced thin, seasoned only with a little salt, pepper, and thyme, and then topped with just a small amount of flavorful cheese. Roasting the vegetables magnifies their flavor and gives them just a hint of sweetness. It’s veggietastic.

Creamy cheeses work really well with this dish but I happened to have a four cheese Italian blend on hand so I used that.

Prices and photos updated 8/17/16

• 1 medium yellow onion $0.42
• 2 cloves garlic, minced $0.16
• 1 Tbsp olive oil $0.11
• 1 medium zucchini $0.75
• 1 medium yellow squash $0.56
• 1 medium potato $0.77
• 1 medium tomato $0.71
• 1 tsp dried thyme $0.10
• Salt & pepper $0.05
• 1 cup shredded Italian blend cheese $1.40
• 1 Tbsp chopped parsley (optional garnish) $0.08

INSTRUCTIONS

1. Preheat the oven to 400ºF. Dice the onion and mince the garlic. Sauté the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent (about 5 minutes).
2. While the onion and garlic are sautéing, slice the zucchini, yellow squash, tomato, and potato thinly (1/4-inch slices). Make sure the potatoes are very thin so that they soften quickly while in the oven.
3. Coat the inside of an 8x8" casserole dish with non-stick spray. Spread the sautéed onion and garlic in the bottom of the dish. Arrange the other sliced vegetables, stacked vertically like dominos, in an alternating pattern. Season the top of the vegetables generously with salt, pepper, and dried thyme.
4. Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil, top with the shredded cheese, and bake without the foil for an additional 15-20 minutes, or until the cheese is golden brown. Top with chopped fresh parsley for garnish, if desired.

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