Ina Garten provided this recipe and my friend Jamie Dawson passed it on to me as a great way to use zucchini squash. This dish is one of his favorites, and as I know Jamie to be an excellent home chef it has to be great!
Without further ado let us learn about Vegetable Tian … And as soon as I can get the ingredients together I am going to make it.
Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound of medium round potatoes, unpeeled
3/4 pound of zucchini
1 1/4 pounds of medium tomatoes
1 teaspoon of kosher salt
1/2 teaspoon of freshly ground black pepper
1 tablespoon of fresh thyme leaves, plus extra sprigs
2 ounces of Gruyere cheese, grated
Preheat the oven to 375ºF.
Brush a 9 by 13 by 2-inch baking dish with olive oil.
In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 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.
Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer.
Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive 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 until browned.