Vegetable Tian

Photo by Judi B.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

55

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

55

minutes

SERVINGS

--

servings

Adapted from marthastewart.com

Ingredients

  • 3

    tablespoons extra-virgin olive oil

  • 1

    small onion, halved and thinly sliced

  • 1

    large garlic clove, thinly sliced

  • 1

    tablespoon fresh oregano

  • Coarse salt and freshly ground pepper

  • 2

    medium carrots, sliced diagonally 1/8 inch thick

  • 1

    medium zucchini, sliced 1/8 inch thick

  • 1

    medium Red Bliss potato, sliced 1/8 inch thick

Directions

STEP 1 Preheat oven to 425 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Add onion, garlic, and oregano, and toss to coat. Season with salt and pepper. STEP 2 Arrange remaining vegetables over onion mixture, alternating carrots, zucchini, and potato, and overlapping each. Drizzle with 1 tablespoon oil; season with salt and pepper. Cover with parchment, then foil. Roast in oven for 20 minutes. Uncover, drizzle with remaining tablespoon oil, and roast, basting with pan juices every 10 minutes, until tian is light gold, about 25 minutes. Let cool slightly; serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: