I love summer for its vegetables. A few weeks ago we had a tomato donation from Justin’s grandmother and squash from some local friends. A vegetable tian seemed to be exactly the right way to show them all off at once. Garlic, caramelized onions, Parmesan, and thyme add flavor to this impressive looking dish.
Post-baking edition, made better by CHEESE.
- 2 tbsp olive oil (divided)
- 1 large yellow onion, chopped
- 2 cloves of garlic, minced
- Vegetables sliced into 1/8-1/4 inch rounds (any combination of squash, zucchini, tomato, or potato that will fill a pie plate)
- Salt and pepper, to taste
- Dried thyme, to taste
- 1/2 cup of grated Parmesan cheese
Preheat the oven to 375 °F. Coat a pie plate or round baking dish with olive oil cooking spray.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.
Layer the sliced vegetables alternately in the dish on top of the onions. Fit them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.
Cover the dish with tin foil and bake for 30 minutes, or until the vegetables are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes, or until browned.
Adapted from For the Love of Cooking.