VEGETABLE TIAN

Originating in Provence, a tian is a French word that
describes a shallow earthenware casserole as well as the food
it contains. Traditionally it features a variety of vegetables,
herbs and cheeses that are layered and then baked.

I have been wanting to make this every since I saw Ina Garten make it on Food Network, and yes, it is that good!

For step by step instructions and photos go to my blog at recipesfordivineliving.blogspot.com

INGREDIENTS:

• 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

Preheat the oven to 375*

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, 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 (I didn't have Gruyere so I used Jarlsberg which is a good substitute), and bake for another 30 minutes until browned. Serve warm.

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