Late Summer Vegetable Tian
The perfect way to use up those late-summer gifts from the garden!
Dovetailing Tips: Prepare the zucchini for meal 3 and 5. For Meal 3, use 4 zucchinis and make noodles out of them. Store in a sealed container to keep from crushing. Meal 5, Chop 2 medium zucchini into 1-inch pieces for Creamy Polenta.
|3 tablespoons||olive oil, plus more to coat baking dish|
|2||large onions, halved and thinly sliced|
|8 cloves||garlic, thinly sliced|
|2 teaspoons||chopped fresh thyme, divided|
|salt and freshly ground black pepper, to taste|
|1 cup||grated gruyere cheese, divided|
|3/4 pound||(2 medium) zucchini|
|5||large plum tomatoes|
|1 pound||baby red or yukon gold potato|
Preheat oven to 375 degrees.
Brush a large, shallow baking dish with olive oil. In a large sauté pan, heat olive oil over medium-high heat. Add the onion and cook 15 to 18 minutes or until almost golden. Add the garlic and cook 1 to 2 more minutes or until thoroughly intoxicated from the divine aroma. Add half the thyme and salt and black pepper to taste. Drain off any excess oil. Transfer to the prepared baking dish and allow to cool while preparing the vegetables.
Sprinkle half the cheese over onions.
Slice the zucchini, tomatoes and potatoes into 1/4-inch slices. While the vegetables are on your cutting board, sprinkle with salt and black pepper. Layer vegetables alternately in the dish on top of the onions and cheese, fitting tightly to make one layer. If any vegetables are left over, tuck them in anywhere to use every last one.
Once they're arranged, sprinkle with more salt, black pepper and remaining thyme. Cover the dish with aluminum foil and bake 45 to 50 minutes or until potatoes are tender. Uncover, sprinkle with remaining cheese and and bake another 10 to 12 minutes or until cheese is lightly browned. Allow to rest 10 minutes before serving.