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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Vegetable Tian Recipe

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This recipe for Vegetable Tian is from Our Family 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!
Category:
Category:
Ingredients:  
Ingredients:  
Extra Virgin Olive Oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 lb. medium round potatoes, unpeeled
3/4 lb. zucchini
1 1/4 lb. medium plum tomatoes
1 tsp. kosher salt
1 T fresh thyme leaves, plus extra sprigs
2 oz. Gruyere cheese, grated
Directions:
Directions:
Preheat the oven to 375º. Brush a 13/9 inch baking dish with olive oil. In a medium saute pan, heat 2 T of olive oil and cook the onions over medium low heat for 8-10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
Slice the potatoes, zucchini, and tomatoes in 1/4 inch thick slices (best done if you have a mandolin slicer.) Layer the veggies alternatively in the dish on top of the onions, fitting them tightly, making only one layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs, and drizzle with 1 more T of oilve oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes, or until browned. Serve warm.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This makes a very attractive and delicious oven to table dish and is great for entertaining. If you have a mandoline, it's a big help to slice all the vegetables the same thickness.

 

 

 

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