Vegetable Tian

I'm sure some of you have seen this recipe on Pinterest.  I do a lot of pinning, but I don't usually get around to making/doing anything I pin.  But for once, I actually did make something so I was really excited when it turned out so well!  It looked like it might be somewhat complicated because of how pretty it looked, but it was actually relatively simple to make and put together.

The original recipe called for parmesean cheese, but my husband was the one that went to the grocery store and he came home with mozzarella and pecorino romano because he says he likes that better.  Of course, you can substitute the type of cheese, but the pecorino romano gave it a very interesting taste.  The original recipe also calls for dried thyme, but I love the way the fresh rosemary and thyme tasted in this dish.  I think I may give basil a try when I make it next time (husband really enjoyed it, will be making it again for sure!).

• 2 tbsp grapeseed oil (divided)
• 1 large sweet yellow onion, diced
• 3 cloves of garlic, minced
• 1-2 potatoes, unpeeled
• 1 zucchini
• 1 yellow squash
• 3 large Roma tomatoes (or one regular tomato creatively sliced)
• Salt, freshly cracked black pepper, to taste
• Fresh thyme & rosemary, to taste
• 1/2 cup of grated mozzarella & pecorino romano cheese

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1.  Preheat the oven to 375 degrees.

2.  Heat 1 tbsp of grapeseed oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the baking dish.

3.  Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions and garlic, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper, thyme and rosemary. Drizzle the last tablespoon of oil over the top.

4. Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the cheese on top and bake for another 25-30 minutes or until browned. Enjoy. 

It looked so pretty!