Tomato Squash Potato Tian Or Other Veg Recipes

POTATO, TOMATO, SQUASH BAKE

Steps:

• In large saute pan, over med heat, add 1 TBSP olive oil and butter. When butter is melted, add diced onion and sauté until tender. Add garlic and sauté for another 2-3 minutes.
• In large baking pan, pour onion/garlic mixture on bottom of pan.
• Slice potatoes, zucchini, yellow squash, and tomatoes into 1/4" slices.
• Arrange veggies on top of onion mixture.
• Drizzle with 1 TBSP olive oil.
• Sprinkle with salt, pepper, and thyme.
• Cover with foil and bake at 375* for 45 minutes. Remove foil, top with parmesan cheese and bake for another 15-20 minutes.
• **total baking time will vary on thickness of slices. Adjust as needed till fork tender.

BAKED TOMATOES, SQUASH, AND POTATOES

Steps:

• Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
• Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.
• Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.

SEASONAL VEGETABLE TIAN

Steps:

• Preheat oven to 375 degrees. Heat 3 tablespoons oil in a large skillet over medium heat. Add leek and garlic, season with salt and pepper, and cook until soft, about 4 minutes. Spread in a 9-inch gratin or round baking dish.
• Arrange vegetables on leek in slightly overlapping circles, alternating zucchini, squash, tomatoes, and eggplant.
• Top with wine, 1 tablespoon oil, oregano, salt, and pepper. Bake 30 minutes. Drizzle with remaining oil. Bake until vegetables are tender, 30 minutes more. Serve with Parmesan.

SQUASH, EGGPLANT AND TOMATO TIAN

Steps:

• Preheat oven to 400 degrees Fahrenheit. Halve one peeled garlic clove and rub the bottom of a large baking dish with the cut side of the garlic. Coat the bottom of the dish with 2 tablespoons oil.
• Arrange vegetables in the dish, alternating them and overlapping them. Season with salt and pepper as you layer the vegetables. Scatter thyme on top and drizzle with remaining oil to coat generously. Add remaining garlic cloves, sliced, evenly over the top.
• Bake 25 minutes, then baste vegetables with the oil. Continue baking until tender and browned in places, about 25 minutes more. Serve warm.

TOMATO ZUCCHINI SQUASH SKILLET

Steps:

• Melt butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 8 minutes. Stir in the zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in the tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.

TIAN

Steps:

• In a pot, boil 2 inches of water for blanching tomatoes. Place an 8- or 9-inch cast-iron skillet on a burner over low heat, and add butter to melt.
• Peel the potatoes, and slice on a Japanese mandoline into 1/4-inch-thick disks, then arrange in a single layer circle covering the bottom of the cast-iron skillet with its melted butter, keeping the skillet on the burner and leaving the heat on while you start to build the tian.
• Add a second layer of potato slices, and season with salt and pepper, add a drizzle of olive oil and cover with a lid to slightly steam while you slice the yellow onion.
• Peel the onion, then slice into even 1/4-inch or thinner rounds. The Japanese mandoline is sometimes too narrow to use for this, so you may have to use a sharp knife and do it manually.
• Layer abundantly half the onion rings evenly around the pan on top of the steamed potatoes, season with salt and pepper and a drizzle of olive oil, and recover the pan with a lid while you slice the zucchini.
• Slice the zucchini into 1/4-inch-thick rounds, and layer half of them in concentric, just-overlapping shingled circles over the onions to create a neat layer. Season with salt and pepper, drizzle with oil and recover with the lid while you blanch the tomatoes.
• Season the now-boiling water with a few good pinches of salt, and drop the tomatoes into the boiling water. As soon as their skins split - about 30 seconds - retrieve the tomatoes and run under cold water to quickly cool enough to handle; set aside.
• Build another ring of potato around the tian on top of the now-steaming zucchini, this time just a single layer. Drizzle with oil, season with salt and pepper and recover with the lid to steam a bit while you slip the skins off the tomatoes.
• Layer the other half of the onions as before, season and drizzle and replace the lid as before, while you split the tomatoes in half horizontally with a small sharp knife.
• Add final layer of zucchini to the tian, and season with salt and pepper and a drizzle of olive oil. Cover, and let steam while you heat the oven to 375 degrees.
• Place the tomatoes around the top of the tian evenly, and sprinkle the bread crumbs over the top evenly. Drizzle with oil, season with salt and pepper and place in the oven to bake for 30 minutes. (If your skillet threatens to bubble over, slip a sheet pan underneath to prevent any burned wreckage in the bottom of your oven.)
• With a spoon, baste, and drizzle the pan juices that accumulate in the tian over the top when you remove it from the oven at the end. Allow the tian to cool, settle and kind of meld for an hour before eating.

ZUCCHINI & POTATO TIAN RECIPE - (4.6/5)

Steps:

• Preheat oven to 375 F. Slice the onion and sauté with olive oil for 5 or 6 minutes. Do not overcook. Add garlic and cook for another minute. Spread mixture on the bottom of a 9x13 baking dish which you have brushed with olive oil. Slice vegetables into rounds approx. 1/4 inch thick. Place the vegetables (except the zucchini) in a single layer in the dish in an alternating pattern. Sprinkle with salt, pepper and thyme. Cover with foil and bake for 30-40 minutes. Remove foil and thyme sprigs if you used fresh herbs. Add zucchini, and sprinkle with cheese. Continue baking for an additional 15-20 minutes until cheese is golden brown.

TOMATO, SQUASH & POTATO TIAN (OR OTHER VEG)

Steps:

• Oven to 375. Heat olive oil in skillet and cook onion until tender and lightly golden, stirring frequently, 6 - 8 min. Arrange onion in even layer in baking casserole. Layer vegetables on top, alternating. Season with salt & pepper, sprinkle with thyme & cheese, drizzle with oil. Cover with parchment, then foil; bake 30 minutes. Uncover & bake until golden, 30 minutes more.