Saturday, July 20, 2013

Summer Vegetable Tian

Sometimes I get in a cooking rut, where I don't really want to eat what I've got in the house, but I don't want to go out to the grocery store or spend money at a restaurant. I end up staring at the inside of the fridge or pantry in a daze, wondering what I can make. 

Since it's summertime, I have a TON of fresh, local veggies on hand. Sometimes I end up with a few stragglers. Like the ONE zucchini I have leftover from when I grilled veggie skewers with pork chops recently, or the ONE tomato that I didn't inhale on a tomato sandwich. I also had ONE potato leftover from my recent Greek roasted potatoes.Not really enough to make a meal out of, right? 

WRONG.

Since I didn't want to waste any veggies, I started looking online, then remembered a post I had bookmarked a few years ago. I checked the recipe, and realized, HEY! I HAVE ALMOST ALL OF THESE ITEMS ALREADY. So, needless to say, nothing got wasted or thrown out, and I was able to whip up a nice vegetable tian in no time flat. 

Summer veggies, melty cheese - what's not to love?




Summer Vegetable Tian
inspired by Budget Bytes

Ingredients:
1 Tbsp unsalted butter
1 small yellow onion, minced
2 cloves garlic, minced
1 medium zucchini, thinly sliced
1 medium crookneck squash, thinly sliced
1 Japanese eggplant, thinly sliced
1 large red potato, thinly sliced
1 medium tomato, thinly sliced
Salt, pepper and Italian seasoning
1 cup shredded Italian cheese

*Use a sharp knife to make thin slices, or take the easy way out and use a mandoline.

Preheat the oven to 400° and grease an 8x8" baking dish with butter or nonstick cooking spray. 


Heat the butter over medium-high heat and saute the onion and garlic for about 4-5 minutes or until the onion is soft and translucent. 





Remove from heat and spread the onion and garlic evenly over the bottom of the greased baking dish. 


Layer the sliced vegetables vertically in the dish, alternating the slices. Season generously with salt, pepper and Italian seasoning. 






Cover with foil and bake for 30 minutes. Remove the foil and evenly top with the shredded cheese. Bake for 15-20 more minutes or until the cheese is golden brown.





No comments:

Post a Comment