Recipes

[Beebee2]

This is a really good dish. When I ran across the recipe just now, I thought it would be a pretty Christmas dish, too, with the red and green of the veggies - if it complements the meal. This is Ina Garten's recipe; as always with her recipes, I use less salt. (I didn't think I'd like the potato in this, but I went with it because it was Ina, and it is good.)

Ina Garten’s Vegetable Tian

Try to choose potatoes, zucchini, and tomatoes that are about the same diameter.

Olive oil

2 yellow onions, cut in half and sliced

2 garlic cloves, minced

1 lb medium round potatoes, unpeeled

3/4 lb zucchini

1 1/4 lb medium tomatoes

1 t kosher salt

1/2 t freshly ground black pepper

1 T fresh thyme leaves, plus extra sprigs

2 oz Gruyere cheese, grated

Preheat the oven to 375 deg F.

Brush a 9 x 13 x 2-inch baking dish with olive oil. In a medium sauté 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 one layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with one 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 sprigs, sprinkle the cheese on top, and bake for another 30 minutes, or until browned. Serve warm.Very good!