Saturday, June 23, 2012

Vegetable Tian

Fresh produce is so abundant in the summer.  This is a wonderful recipe, from the Barefoot Contessa, that will help you serve up some squash in different colors.
  • 1 large onion, sliced
  • 2 cloves of garlic, minced
  • 4 T. olive oil
  • 6 creamer potatoes, sliced ¼ inch thick
  • 2 zucchini, sliced ¼ inch thick
  • 2 yellow squash, sliced ¼ inch thick
  • 1 t. kosher salt
  • ½ t. black pepper
  • 1 t. Tony Chachere’s Creole Seasoning
  • 8 oz. shredded Pepper Jack cheese
  1. Preheat oven to 350 degrees
  2. Brush a 13” x 9” baking dish with 1 T. olive oil
  3. In a skillet, heat 2 T. olive oil over medium-low heat
  4. Sauté the onions until soft, about 15 minutes
  5. Add garlic for 1 minute
  6. Pour into baking dish and stack the zucchini, potato, then squash into rows on top of the onions and garlic
  7. Sprinkle with salt, pepper, and Creole Seasoning
  8. Drizzle with 1 T. of olive oil and cover tightly with foil
  9. Bake for 45 minutes, then remove the foil
  10. Add the cheese and bake for an additional 30 minutes
  11. Serve hot!
Tips and Tricks:
  • You can slice the veggies ahead of time to save time making this recipe.  The potatoes should be placed in ice cold water to keep them from turning brown.
  • Fresh cilantro can be added with the seasonings, if you like. (just sprinkle a few chopped tablespoons when you add the salt and pepper)

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