"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Summer Vegetable Tian Recipe

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This recipe for Summer Vegetable Tian, by , is from The Hope Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Beth Romagnoli Hascher

Category:
Category:

Ingredients:  
Ingredients:  
1 medium yellow onion
2 cloves garlic, minced
1 Tbsp. olive oil
1 medium zucchini
1 medium yellow/summer squash
1 medium potato
1 medium tomato
1 tsp. dried thyme
salt and pepper, to taste
1 cup Italian cheese blend, shredded
1 Tbsp. parsley, chopped (for garnish)

Directions:
Directions:
Preheat oven to 400ºF. In a large skillet over medium heat, sauté onion and garlic until onions are soft and transparent, about 5 minutes. While sautéing, slice the zucchini, yellow/summer squash, tomato, and potato thinly into ¼-inch slices. [Note: Make sure potatoes are very thin so that they soften quickly in the oven].

Coat an 8x8 casserole dish with non-stick spray or oil. Spread the sautéed onion and garlic on the bottom of the baking dish. Arrange the sliced vegetables, stacked vertically (like dominos), in an alternating pattern (zucchini, potato, squash, tomato, etc.). Season the top of the vegetables generously with salt, pepper, and thyme.

Cover the dish and bake for 30 minutes. Remove cover and top with shredded cheese. Continue to bake uncovered for additional 15 to 20 minutes, or until cheese is golden brown. Before serving, top with fresh parsley.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
1 hour

 

 

 

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