Her two year commitment has fortunately brought her home for the holidays this year. In preparation of the five of us having dinner, I made a vegetable dish ahead of time to bake off with roast chicken tonight.
Vegetable Tian from Ina Garten:
- Good olive oil
- 2 large yellow 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 (you can also use Swiss if you can't find Gruyere)
1. In saute pan, heat 2 tbsp olive oil and cook onions over medium heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute.
2. Transfer to a baking dish and spread evenly along bottom.
3. In the mean time, slice up the squash, zucchini, potatoes and tomatoes in 1/4 inch slices.
4. Arrange and layer the vegetables alternately in the baking dish atop the onions and garlic.
5. Sprinkle gruyere cheese and thyme leaves along top of vegetables.
6. Repeat same set of layering again till dish is filled towards top. (The vegetables are going to shrink significantly in the oven).
7. On last layer add in a few whole Thyme sprigs
7. You can either refrigerate to bake off later or cover in aluminum foil and place in oven at 375 degrees for 30-40 minutes.
8. Remove aluminum foil and thyme springs, sprinkle gruyere on top, and continue to bake for another 35-40 minutes till potatoes are softened.
9. Serve warm.
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