Welcome back to Nom Nom Mondays! Today I made this fantastic
Veggie Tian. I found the recipe on Pinterest, and made it for the first time about a month ago. Everyone loved it, and it was so easy to make I wanted to make it again. I can't emphasis how easy this is to make, and it's healthy-ish while staying tasty.
WHAT YOU'LL NEED:
- 1 large yellow onion
- 4 - 5 cloves of garlic (this is my addition to the recipe)
- 3 large roma tomatoes
- 2 medium sized russet potatoes
- 1 zucchini
- 1 yellow squash
- 2 tablespoons of olive oil
- 1/4 cup parmesan cheese
- salt and pepper
- dried thyme
Heat the oven to 375ºF. If you'd like to prepare this dish ahead of time, just leave the oven off :). Dice the onion into small squares, and mince the garlic. Clean your veggies, and cut into quarter inch thick slices. Leave the skin on the potatoes. I liked to cut the potatoes a bit thinner, and the tomatoes a bit thicker, so they both come out the right consistency.
Heat a skillet with one tablespoon of olive oil, and then lightly brown the onion and garlic. Then evenly spread over the bottom of a greased pie dish.
Arrange all of the veggies in a spiral on top of the browned onion and garlic. Make only one layer, you should be able to fit everything in. The first time I made this I doubled the ingredients and baked them in two pie dishes.
Drizzle the other tablespoon of olive oil over the top, and season with the thyme, salt and pepper. We had tons of fresh thyme, and none dried which worked too. Cover with foil, and you can either refrigerate until you're ready to bake, or stick it directly into the oven for 35 minutes.
After baking for 35 minutes, remove from the oven, and coat the top with parmesan cheese. Make sure to use the shredded kind, and not the powdery kind. Stick the dish back in the oven uncovered for another 25 - 30 minutes.
When the cheese is bubbly brown over the top the veggies are ready to be served!
Here's a close-up of the yummy bubbly cheese. Hope ya'll are having a good Monday, happy DIYing, chris.
