After all the carbohydrates, and rich foods...here is one that I love. It’s simple, easy, and delicious, unexpectedly so. Inspired from Ina's French classic of a tian, this one uses what you have...plus leftovers are repurposed into some great second dishes.
Vegetable Tian
Ingredients:
Good quality olive oil
1 yellow onion, thinly sliced
2 garlic cloves, minced
3-4 medium early potatoes (red or white skinned) unpeeled
2 small zucchini squash (or you can use 1 medium eggplant)
5-6 roma tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh herbs (any will do, sage, thyme and basil are great)
2 ounces parmesan cheese, grated
Directions: Preheat the oven to 375F. Oil a a 9x13x2-inch baking dish with olive oil. Line the bottom with the onions and garlic. Slice all other ingredients (potatoes, zucchini or eggplant, and tomatoes into same-sized rounds, about 1/8-inch to ¼-inch thick.)
Layer them alternately in the dish on top of the onions, snuggly, and making 1 layer when finished in a concentric circle in the pan. Sprinkle with salt, pepper, and herbs. Drizzle with more olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm (the first time, see below for second time around.)
I devised these leftovers for this dish:
- Quick scramble: Rough chop any leftovers of this and scramble right into the pan when making scrambled eggs.
- Tuscan panini: layer leftover in between two thin slices of gluten free bread. Add a slice of cheese, like provolone, or Swiss, then grill in a panini press (this one is especially good!)
- You can really use any potato, so long as the sizes of the cut pieces are the same as the other items
- You can add left over green beans to this
- Brussel sprouts from the thanksgiving meal would be great added to this
- Try turnips in this, or carrots
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