This is a recipe I adapted from one I found in “Barefoot in Paris”. We had friends over for dinner so I served this Vegetable Tian and it was a HUGE hit. The veggies were perfectly roasted, the potatoes were nice and tender and the caramelized onions were sweet and salty. The whole dish was delicious and it looked really pretty too. All of my friends loved these roasted vegetables and so did most of the kids. I am looking forward to making this again and again. I served this dish alongside the Chicken with 40 Cloves of Garlic and they paired nicely together.
- 2 tbsp olive oil (divided)
- 1 large sweet yellow onion cut in half and sliced
- 2 cloves of garlic, minced
- 1-2 russet potatoes, unpeeled
- 1 zucchini
- 1 yellow squash
- 3 large Roma tomatoes
- Sea salt, freshly cracked black pepper, to taste
- Dried thyme, to taste
- 1/2 cup of grated Parmesan cheese
Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp 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.
Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting 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.