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Summer Vegetable Tian
Date: September 25, 2013

Make a summer vegetable tian while these fresh veggies are in season!

  • 1 Tbsp. olive oil
  • 1 medium onion, diced
  • 1 or 2 cloves garlic, minced
  • 1 small zucchini, cut into 1/2" rounds
  • 1 small yellow squash, cut into 1/2" rounds
  • 1 japanese eggplant, cut into 1/2" rounds
  • 1 large roma tomato, cut into 1/2" rounds
  • 1 russet potato, microwaved 2 minutes, cut into 1/
  • 1 Tbsp. fresh thyme (or to taste), minced
  • 1/3 cup parmesan cheese
  • 2/3 cup cheese of choice (mozzarella, gruyere, jac
  • salt and fresh ground pepper to taste
Preparation Steps:
  1. Saute onion in olive oil until translucent and beginning to brown.
  2. Add garlic to onion and saute a minute or two more.
  3. Spread onion and garlic in the bottom of a buttered au gratin dish (any shallow baking dish will work).
  4. Layer rounds in the bottom of the dish, alternating vegetables and overlapping each by about half until the bottom of pan is covered with a pretty pattern of veggies.
  5. Sprinkle with salt, pepper and thyme.
  6. Cover and bake at 375 for 35 minutes.
  7. Uncover, sprinkle with cheeses and bake an additional 10 minutes.
A mandoline makes fast work of cutting the 1/2" veggie rounds.

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