Wednesday, September 12, 2012

New Recipe!

I know, I have been off-the-ball about new recipes for a long time. Sorry. Pregnancy, bedrest...excuses, excuses.
But that bedrest gave me lots of time on Pinterest and looking for new recipes for when I could cook again. :) Zucchini season has been on and we've had lots to use. I have really been wanting to make this recipe, but my energy and ability by the time dinner starts rolling around has been low. I told my mom about the recipe and she actually ended up making it, and we loved it! Thanks. Mom.

One word of warning, if you don't like thyme, maybe you should try a different spice in its place. I am thinking about trying a few different ones. If you do, please post back and let us know how it goes.  We served this over rice (and made more of it) and it was good for a main dish for our family.

This recipe comes from Budget Bytes. Lovely, Isn't it? The formatting won't be as pretty, I'm afraid. I'm going to copy and paste the recipe. Here you go!

Summer Vegetable Tian

Vegetable Tian 

I like to enjoy vegetables and their natural subtle flavors. I'm not all for frying or smothering with thick, rich sauces... but sometimes, I want something a little more. This vegetable tian lands half way between both worlds. The vegetables are sliced thin, seasoned only with a little salt, pepper, and thyme and then topped with just a small amount of flavorful cheese. Roasting the vegetables magnifies their flavor and gives them just a hint of sweetness. It's veggie-tastic.

Creamy cheeses work really well with this dish but I happened to have a four cheese Italian blend on hand so I used that.




INGREDIENTS
1 Tbsp olive oil
1 medium yellow onion
1 tsp minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp dried thyme
to taste salt & pepper
1 cup shredded Italian cheese






STEP 1: Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).

STEP 2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables.

STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.
 

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