Summer Vegetable Tian

Summer Vegetable Tian

Is there such a thing as eating too many veggies? I don’t think so but if there was I’d be in trouble. I’ve been averaging two farmers market’s plus my own garden every week for the last few months. And because one of the main reasons for such markets and a garden is to eat the freshest veggies and fruits available, it doesn’t make sense for me to have produce sitting around for days in the fridge. So with thoughts bent on using as many and a mix of veggies, I decided upon this Vegetable Tian.

A tian itself is a dish of chopped vegetables that are usually layered with overlapping veggies baked in the oven au gratin style. I sautéed onions and two cloves of garlic together, placed this on the casserole bottom and then layered the veggies around in the same pattern, eggplant, zucchini, summer squash and tomato. The veggies were topped with grated Parmesan cheese and fresh herbs. This dish baked up in 40 minutes and the house smelled divine. I love all the bright summery color and the flavors all meld together perfectly. What’s your favorite summer veggie?

Summer Veggie Tian

Author: Cheri

Summer Vegetable Tian

This vegetable tian represents the colors and flavors of summer. For best results try to find vegetables about the same size.

INGREDIENTS:

• Olive oil
• 2 medium yellow onions, sliced thin
• 2 garlic cloves, minced
• 1 pound eggplant, sliced unpeeled, into ¼ inch rounds
• 1 pound zucchini, sliced unpeeled into 1/4 inch rounds
• 1 pound summer squash, sliced unpeeled into 1/4 inch rounds
• 1 pound tomatoes, sliced into 1/4 inch rounds
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• 2 ounces Parmesan cheese, grated

INSTRUCTIONS:

1. Preheat the oven to 400°
2. Brush a large baking casserole with olive oil. In a medium sauté pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until tender and translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
3. Layer vegetable slices alternately in baking dish on top of the onions, fitting them as close as possible, make only 1 layer. Sprinkle with salt and pepper, then drizzle with 1 more tablespoon of olive oil. Place dish in the oven and bake for 35 to 40 minutes, until the tops just start to lightly brown. Garnish with parsley and chives. Serve hot out of the oven, warm or room temperature.
4. This dish is great as is but it would also be great served as a side dish or atop rice or pasta noodles.

Created using The Recipes Generator