Friday, July 22, 2016
SUMMER VEGETABLE TIAN
Here is a delicious way to enjoy zucchini and yellow squash. This makes an excellent side dish for any outdoor barbecue.
1 T (15 ml) extra-light olive oil or grape seed oil, divided
1 large yellow onion, diced
2 cloves garlic, minced
2 medium potatoes, sliced into thin circles
2 medium zucchini, sliced into thin circles
2 medium yellow squash, sliced into thin circles
4 Roma or plum tomatoes, sliced into thin circles
Salt and freshly ground black pepper
2 t (10 ml) fresh thyme leaves
2 t (10 ml) fresh rosemary leaves, minced
½ cup (125 ml) grated or diced fontina cheese
¼ cup (60 ml) Parmigiano-Reggiano cheese, grated
Extra-virgin olive oil, for drizzling
Heat 2 T of the oil in a skillet over medium heat.
Add onion and sauté until tender, about 5 minutes.
Add garlic and sauté another minute.
Spoon into the bottom of a gratin or shallow baking dish.
Preheat oven to 375 F (190 C) degrees.
Evenly arrange potatoes, zucchini, yellow squash, and tomatoes in a circle around dish.
Season to taste with salt and pepper.
Sprinkle on the thyme leaves, rosemary leaves, fontina and Parmigiano.
Drizzle with a little extra-virgin olive oil.
Cover with foil and place on a baking dish or pizza pan.
Bake in oven for 30 minutes.
Remove foil and bake another 20 minutes.