Vegetable Tian

Debbie Gurley


Nice way to use garden grown Tomatoes and Squash during the growing season.

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15 Min


1 Hr 15 Min


large yellow onions, cut in half and sliced
garlic cloves, minced
1 Tbsp
of good olive oil
1 lb
medium round potatoes, unpeeled
1 1/2 lb
3/4 pound zucchini both yellow and green
1 1/4 lb
ripe medium tomatoes
1 tsp
1/2 tsp
freshly ground black pepper
1 Tbsp
fresh thyme
2 oz
gruyere cheese, grated
parmesan cheese

Directions Step-By-Step

Preheat the oven to 375 degrees F.
Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender.
Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top add parmesan on top of that, and bake for another 30 minutes until browned. Serve warm.

About this Recipe

Course/Dish: Vegetables, Potatoes
Other Tag: Healthy