Catergories

Friday 11 October 2013

Vegetable Tian Found On Pinterest





 
 Spread the onion mixture on the bottom of the greased baking dish.





Slice the potatoes, 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.
I used a oval dish but I must admit it looked better in a round dish.




This is one of the receipts that I pinned on Pinterest.
Wow two recipes in a row that turned out well.

This is the original receipt I did some substitution:
I put the Olive Oil in a small bowl added salt, pepper, thyme, and a bit of Rosemary and 3 cloves of crushed garlic. Then I used a brush to brush the mixture over the mixture over the potatoes.

Instead of 1 yellow squash I used a Chinese eggplant


  • 2 tbsp. olive oil (divided)
  • 1 large sweet yellow onion cut in half and sliced
  • 2 cloves of garlic, minced
  • 1-2 russet potatoes, unpeeled
  • 1 zucchini
  • 1 yellow squash 
  • 3 large Roma tomatoes
  • Sea salt, freshly cracked black pepper, to taste
  • Dried thyme, to taste
  • 1/2 cup of grated Parmesan cheese

  • 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 sauté 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, 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, to taste. Drizzle the last tablespoon of olive oil over the top.

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









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