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Thursday, January 10, 2013

Vegetable Tian

I pinned this on pinterest a long time ago and found the perfect occasion to try it out.. this year's Thanksmas! It's very colorful, the picture taken with my phone doesn't really do it justice. It was relatively easy to make the morning of - just some chopping. I doubled the recipe and made it in my 9x13 but the instructions below are not doubled.

Vegetable Tian
By Budget Bytes, serves 6

-1 Tbsp olive oil
-1 med yellow onion
-1 tsp minced garlic
-1 med zucchini
-1 med yellow squash
-1 med potato
-1 med tomato
-1 tsp dried thyme
-Salt and pepper to taste
-1 cup shredded italian cheese

Preheat oven to 400 degrees. Finely dice onion and mince garlic. Saute both in skillet with olive oil until softened. Thinly slice the rest of the vegetables. Spray inside of 8x8 baking dish with non stick spray.

Spread onion and garlic in the bottom of the dish. Place sliced vegetables in the dish vertically in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

Cover and bake for 30 minutes. Uncover, top with cheese and bake for another 15-20 minutes.

This turned out to be delicious and a great side to have at Thanksgiving. It was quite juicy which is normal with that many baked vegetables (especially tomato) so if I could figure out a way for it to have less juices next time or a way to drain them off it would be even better!

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