Summer Vegetable Tian
An all in one side dish combines vegetables and potatoes, perfect for serving with grilled meat, chicken or fish
Equipment
- large round baking dish
Ingredients
- 1-2 baking potatoes * unpeeled
- 1 large zucchini
- 1 large yellow squash
- 1 large sweet onion
- 1 pint cherry tomatoes
- 2-3 oz grated or shaved Parmesan cheese
- 1/2 cup light Alfredo sauce optional
- salt & pepper
- olive oil
- fresh basil leaves cut into chiffonade
Instructions
- Cut the potato as thinly as possible so it will cook through.
- Slice the squash and onion into a little thicker slices.
- Chop about 1/4 of the onion slices and reserve.
- Layer the potato slices with squash and onion into a spiral pattern in a greased round baking dish.
- Fill center with diced onion and top with cherry tomatoes.
- Drizzle the tian with olive oil, season with salt & pepper, and sprinkle with cheese.
- Add dollops of Alfredo on top if desired. Cover tightly and refrigerate up to 24 hours before baking.
- Bring dish to room temperature if it has been refrigerated. Bake covered at 400 for 30 minutes, uncover and continue to bake for 30-45 more minutes or until vegetables are tender. Garnish with basil.