VEGETABLE TIAN

By Chef_JR4

For this dish to look its best, choose potatoes, zucchini and tomatoes that are about the same diameter. This can be made a one course meal by adding a layer of cooked lamb between the onions and vegetables.

Ingredients

• Good olive oil
• 2 large onions, cut in half and sliced
• 2 garlic cloves, minced
• 1 pound medium round potatoes, unpeeled
• 3/4 pound zucchini
• 1 1/4 pounds medium tomatoes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 Tablespoon fresh thyme leaves, plus extra sprigs
• 2 ounces Gruyere cheese, grated

Preparation

Step 1

1. Preheat over to 375 degrees.

2. Brush a 9x15x2 inch baking dish with olive oil.

3. In a medium sauce pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8-10 minutes, until translucent. Add the garlic to the onions and cook for another minute.

4. Spread the onion and garlic mixture on the bottom of the baking dish.

5. Slice the potatoes, zucchini and tomatoes in ¼ inch slices.
Layer the vegetable alternately in the dish on top of the onions, fitting them tightly making only one layer.

6. Sprinkle the vegetables with salt, pepper, thyme leaves and thyme sprigs – then drizzle with 1 tablespoon of olive oil.

7. Cover the dish with aluminum foil and bake for 35-40 minutes, until the potatoes are tender.

8. Uncover and remove the thyme sprigs, sprinkle the grated cheese on top and bake for another 30 minutes, or until browned. Serve warm.