Tuesday, April 10, 2012

Vegetable Tian

Sorry I haven't updated this in a few months. I was busy with moving and working. Going to be moving again, this time to New York to live and work on a homestead. I'm sure I'll have plenty more recipes to share soon! I'm also veganish these days so no more recipes with meat and very few with other animal products. However, my host family will be cooking for me most nights, sometimes utilizing milk from the goats and cows and eggs from the chickens. I've been trying not to cook this week so I won't have to take any leftovers on my road trip but was suffering from low energy levels and decided to make this super healthy dish. It's delicious and simple!
Adapted from a recipe by Pam of For the Love of Cooking

Servings: 3-4
Total time: 1 hour, 10 minutes

2 T olive oil (divided)
½ yellow onion, sliced
2 cloves of garlic, minced
2 russet potatoes, unpeeled and sliced into ¼” slices
1 zucchini, sliced into ¼” slices
1 yellow squash, sliced into ¼” slices
3 Roma tomatoes, sliced into ¼” slices
Sea salt, to taste
Ground black pepper, to taste
Dried thyme, to taste
Sprinkle of nutritional yeast


Preheat the oven to 375 degrees. Coat an 8x8 baking dish with cooking spray.

Heat 1 T of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 5 minutes. Add the garlic to the onions and cook for another minute. Spread the onion mixture on the bottom of the greased baking dish.

Layer the potatoes, zucchini, yellow squash, and tomatoes alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil or a lid and bake for 35 minutes. Uncover and sprinkle the nutritional yeast on top and bake for another 25 minutes.

I used a 13x9 but a smaller dish will help the veggies stand more vertically

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