Another easy recipe from Barefoot in Paris — this time, a simple side dish to contribute to a recent dinner gathering. Our garden is still producing tomatoes and zucchini, and we had some veggies left over from our last CSA box, so we adapted the recipe to use those up — the only item we didn’t have on hand was the potatoes. A casserole dish is filled with softened onions, then the vegetables are packed in a single layer on top, roasted, topped with shredded gruyere, and baked again until browned. Awesome.

[donotprint]
Lisa says:

Holy crap, are you sure we have to bring this over?

Chris says:

What do you mean?

Lisa says:

Can’t we just eat it all now and claim we forgot to bring something?

Chris says:

Bzzzzt… too late, I already told them what we were planning on bringing.

Lisa says:

Dammit! Okay, but I’m not going to be able to wait very long before digging in.

Chris says:

Well don’t dig in yet, I gotta take a picture first, and this is a pretty dish!

Lisa says:

Okay, but I’m just sayin’… the clock is ticking.

[/donotprint]

Vegetable Tian
Olive oil
2 medium yellow onions, cut in half and sliced
1 large shallot, sliced
3 garlic cloves, minced
1 lb yukon gold potatoes, unpeeled
2 medium zucchini
1 patty pan squash
2 large carrots
1 pound medium tomatoes
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp fresh thyme leaves, plus extra sprigs
2 oz Gruyere cheese, grated

Preheat the oven to 375 degrees F.

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute 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, squash, carrots, and tomatoes in 1/4-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 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.

4 side-dish servings