Vegetable Tian Recipe

From Dorothy McNett's Recipe Book.

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See Also: Main Dishes · Salads · Squash · Vegetable Dishes

Vegetable Tian

From Dorothy McNett's Recipe Book at For a buffet with other salads and such, this would serve about 12. It easily doubles or triples, as you desire.

2 medium zucchini
4 medium tomatoes
2 medium yellow summer squash
2 medium onions
1/2 cup extra virgin olive oil
2 cloves garlic, slivered
1 teaspoon crumbled dried thyme
3 tablespoons white wine vinegar
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground white peppercorns
1/2 cup bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano

Preheat oven to 350 degrees. Thinly slice each vegetable, the same way, and arrange alternating slices in rows, layering, in a gratin baking dish. Whisk together the oil, garlic, thyme, vinegar, salt, and pepper. Pour over the vegetables, sprinkle with the crumbs and cheese. Bake 30-40 minutes.

Recipe created 2000-08-15.

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