Sunday, July 8, 2012

Summer Vegetable Tian

I found this recipe for a Summer Vegetable Tian on Budget Bytes, a great site for budget friendly recipes. All of the veggies in this tian are all in season right now and truly at their peak flavor. I would also like to mention that I used my mandolin to slice the veggies and did not lose a finger, or even cut myself. Put that on the calendar.

(Before it went into the oven)


  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 tsp minced garlic
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 potato
  • 1 medium tomato
  • 1 tsp dried thyme
  • salt and pepper to taste
  • 1 cup shredded Italian cheese

  • Preheat the oven to 400 degrees. 
  • Finely dice the onion and mince the garlic (or cheat and use the minced garlic in the jar)
  • Saute both in a skillet with olive oil until softened
  • Slice your veggies. I used a mandolin so that everything was even.
  • Spray the inside of an 8x8 square or round baking dish with non-stick spray. 
  • Spread the softened onion and garlic in the bottom of the dish. 
  • Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. 
  • Sprinkle generously with salt, pepper, and thyme.
  • Cover the dish with foil and bake for 30 minutes. 
  • Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

This was so delicious! Even Aaron had seconds. I hope you like this as much as we did!

No comments:

Related Posts with Thumbnails