How many of you have zucchini and summer squash coming out of your ears right now?
Are you so sick of them that you’re ready to pitch ‘em by the side of the road with a “free to a good home” sign?
Well, don’t give up on them just yet! This tian is excellent as a side dish, and spectacular a top of some pasta e Olio. Before you give up on those yummy summer veggies, layer them together and top ‘em off with some yummy cheese…seriously what doesn’t taste better smothered in gooey, glistening, beautiful cheese!?!
Summer Vegetable Tian
2 T olive oil
2 medium yellow onion, diced
4 garlic cloves, minced
2 medium zucchini
2 medium yellow squash
2 medium potatoes
2 medium tomatoes
2 t dried thyme
Salt & pepper
1 C Romano cheese
3 T chopped, fresh herbs (I used basil but parsley would be yummy, too)
Preheat the oven to 400˚F. Dice the onion and mince the garlic. Sauté the onion and garlic in a skillet with olive oil until softened and opaque, about 5 minutes.
While the onion and garlic are sautéing, thinly slice the rest of the vegetables ¼- ½ inch thick.
Spray the inside of a 9×13 inch pan (or any other 3 quart baking dish) with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
Cover the dish with foil and bake for 60 minutes. Remove the foil, top with cheese and bake for another 20 minutes, or until the cheese is golden brown. Sprinkle with the fresh herbs before serving.
Source: adapted from Budget Bytes