"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Vegetable Tian Recipe

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This recipe for Vegetable Tian, by , is from Grandma Bess' Best & Other Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindi Coughlin

Category:
Category:

Ingredients:  
Ingredients:  
Choose the tomatoes, zucchini and potatoes the same diameter so the slices are similar

olive oil
2 large onions, sliced
2 garlic cloves, minced
1 lb. medium round potatoes - I use the baby gold yukon
lb. medium size zucchini
1 lb. tomatoes - campari work great for this recipe
1 tsp. kosher salt
tsp. ground pepper
1 tbsp freshly minced thyme leaves
2 oz. Gruyere cheese, grated

Directions:
Directions:
preheat oven to 375

Brush a 9x13x2 inch baking dish with olive oil.
In a medium saute pan, heat olive oil and cook the onions until translucent - 8-10 minutes. Add the garlic and cook another few minutes.
Spread the onion mixture on the bottom of the pan.
Slice the potatoes, zucchini and tomatoes into " thick slices.
Layer them alternately in the dish on top of the onions, fitting them in tightly and only making one layer. Sprinkle with salt and pepper, thyme leaves and a drizzle of olive oil.
Cover the dish with foil and bake 35-40 minutes until the potatoes are tender.
Uncover the dish and sprinkle with cheese. Bake another 30 minutes or until browned.

Personal Notes:
Personal Notes:
Another great entertaining dish. You can serve this warm or at room temperature.

 

 

 

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