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)

Ingredients:

• 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

Directions:

• 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!