vegetable tian

While watching The Barefoot Contessa one day my mother said, "I want you to make that." Thats how a lot of the dishes I make start out. Someone in the family will see something on tv or in a magazine and request it for dinner one night. This dish turned out so pretty, and it was tasty too.

 

Vegetable Tian
Recipe from The Barefoot Contessa

olive oil
2 large yellow onions, cut in half and sliced (half moons)
2 cloves garlic, minced
1 lb. medium round potatoes, unpeeled, scrubbed well
3/4 lb. zucchini
1 & 1/4 lb. medium tomatoes
1 tsp kosher salt
1/2 tsp fresh cracked black pepper
4 sprigs thyme, leaves stripped
2 oz. gruyere cheese, grated

Preheat the oven to 350 F. Brush a 9x13 casserole with olive oil.

In a medium saute pan, heat 2 tbsp. olive oil and cook the onions over medium low heat for 8-10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture in the bottom of the casserole.

Slice the potatoes, tomatoes, and zucchini a 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 and thyme and drizzle with one more tablespoon of olive oil. Cover with foil and bake for 35-40 minutes, until the potatoes are tender.

Uncover the dish, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.