Vegetable Tian

Recipe from Barefoot in Paris by Ina Garten

Husband-Tested in Alice’s Kitchen

This lovely dish not only tastes terrific, but it has a wow factor with the pretty layers of colors.  It looks complicated to make, but it’s very easy.  Just slice the veggies, layer them in a pretty pattern, sprinkle with cheese and bake. It can be served hot or at room temperature and would make a nice dish to take to a summer gathering of friends and family. 

Good olive oil

2 large yellow onions, cut in half and sliced

2 garlic cloves, minced

1 pound medium round potatoes, unpeeled

¾ pound zucchini

1¼ pounds medium tomatoes

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 Tablespoon fresh thyme leaves, plus extra sprigs (or use 1 teaspoon of dried thyme.)

2 ounces Gruyere cheese, grated (Swiss cheese would also work.)

Preheat the oven to 375 degrees F.

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium sauté 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 ¼ -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 parchment paper and then 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, and bake for another 30 minutes until browned. Serve warm.