Thursday, July 5, 2012

Vegetable Tian (Roasted Vegetables)

Oh, this is one of those dishes that I couldn’t wait to share with you!  I adapted this from Ina Garten’s Vegetable Tian recipe.  The adjustments came solely from what I had on hand...and me thinking I could get a little creative, heh heh.

I could have eaten this whole dish all by myself but alas, I didn't get to because it was all gone!  This is a great side dish to any protein, or try it as a meatless main dish for dinner with a side salad.  Either way, I think you’ll really enjoy it.

(Tian is a French word which describes a shallow casserole dish and the vegetables, herbs and cheese that are cooked in it.)

Ingredients:
1 T Extra Virgin Olive Oil
2 large vidalia onions, thinly sliced
2 garlic cloves, minced
1 medium shallot, diced
¼ tsp dried red pepper flakes
4 small white or yellow potatoes, washed and unpeeled
2 medium zucchini, sliced
2 medium squash, sliced
4 medium Roma tomatoes, sliced (any you have on hand will work)
1 tsp kosher salt
½ tsp freshly ground black pepper
1 T fresh thyme leaves, or 1 tsp dried thyme
½ tsp fresh or dried rosemary leaves, if fresh, be sure to mince it
½ cup grated parmesan cheese


Preparation:
Preheat the oven to 375 degrees F.

Spray a medium to large baking dish with non-stick cooking spray or Misto Olive Oil sprayer.
In a medium sauté pan, heat olive oil and cook the onions, garlic and shallots over medium-low heat for 8 to 10 minutes, sprinkling with a little bit of salt, pepper and the red pepper flakes.  Continue to sauté until they are happy and translucent. Spread the onion mixture on the bottom of the baking dish.
Slice the potatoes, zucchini, squash, and tomatoes in equally thick slices. Layer them alternately in the baking dish on top of the onions.  See below, isn't it gorgeous!?  Be sure to fit them tightly, but only make one layer.  Sprinkle generously with salt and pepper.  Add the thyme leaves and rosemary, and when you are finished, spray the veggies with olive oil, or drizzle with a little bit of olive oil.
Cover the dish with aluminum foil and bake for 45 minutes, until the potatoes are tender. Uncover the dish, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.  So yum!


Nutrition:
Serves 6
Calories 220 / Carbs 35g / Fat 6g / Protein 8g / Fiber 5g / Sodium 473mg

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