Summer Vegetable Tian

By mhatkinson

Ingredients

• 3 or 4 large yellow summer squash (golden dawn)
• 3 or 4 large zucchini squash
• 10 roma tomatoes (all of these should make close to the same size medallions when slice 1/4 inch thin)
• 1 large sweet onion
• 4 or 5 garlic cloves
• grated parmiggiano reggiano
• fresh thyme (lemon thyme is best)
• extra virgin olive oil
• salt

Preparation

Step 1

Sautee the chopped onion and slivered garlic together in oil slowly for 10 minutes, on medium-low heat being careful not to brown. Use as much EVOO as you wish, knowing that part of the fun of this dish is dipping crusty fresh bread into the pan while you eat veggies.

Spread cooked onion/garlic mixture in the bottom of a baking dish of your choice. These ingredient amounts fill a large rectangular dish.

Layer the yellow squash across one end of the pan in a single row. Salt the layer, then sprinkle the fresh thyme on each layer, finishing with the parmiggiano reggiano. Then build another row with zucchini, salt, thyme and cheese. Then tomato, etc. This is art.. so layer the vegetables however you wish! Don't be shy with the cheese, salt or herbs.

As you finish three rows or so, push the layers in tightly toward the back of the pan to make sure the veggies are snug and tight. They will separate a bit as they cook.

After you have finished layering the entire pan, cover the top with more cheese and herbs if desired, then drizzle lightly with EVOO.

Bake at 375 for 30 or 40 minutes (depending on how cooked you like your vegetables) and then place the pan under the broiler for the last 5 or 7 minutes (watching closely) to get a nice texture on the top. Let the pan sit for a few minutes out of the oven before serving if possible.