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!

Summer Veggie Torte

This is a fabulous recipe that I have made many times in the past.  In the fall, I make it with butternut squash as the original recipe calls for and it is so yummy!  In fact, I was making this dish when I had my horrific mandolin slicer incident.  So needless to say, I don't neatly slice everything with a mandolin as I should when I make it now.  Even if it isn't as pretty and doesn't cook as evenly, it is still tasty.  Do try to cut everything as thinly as you can, but be sure to use the guard if you use a mandolin slicer!!

I enjoyed this dish so much the first time I made it last week, that I made it a second time last night.  Except I used baby zucchini from my garden instead of  yellow squash.  It was equally as tasty.  I also used cherry tomatoes the first time, but used a regular sized tomato the second time.  Pretty much anything works with this recipe.  Don't be scared to add some extra layers in there if you have room in the springform pan.  I used extra squash and potatoes because I have so much!  I find it's helpful to squish it down with your hands so you can fit more in.  If you don't have a springform pan, I think a regular baking dish would work fine, the presentation just won't be as good.  Here is what you need:

• 1 tablespoon grapefruit oil (or olive oil but since it's being heated up I recommend grapeseed)
• 1 or 2 large summer squashes, thinly sliced
• 1 small red onion, thinly sliced
• 4 leaves of kale, stems discarded and cut into 1 inch pieces
• 1 medium potato, thinly sliced
• 6 ounces thinly sliced provolone cheese
• 1 tomato, thinly sliced
• Salt & pepper 
• 1/4 cup grated Parmesean cheese
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1.  Heat oven to 425.  Oil a 9 inch springform pan.  Arrange half the squash in the bottom of the pan, in concentric circles.  Top with half the onions, separating the rings.  

2.  Top with half the kale, drizzle with oil and season with 1/4 tsp. salt.  Top with the potatoes and half the provolone cheese.

I used curly kale because that's what I had from the CSA, but definitely recommend lacinato if you can find it!

3. Top with remaining kale, drizzle with the remaining oil and season with 1/4 tsp. of salt and pepper.  Top with the remaining onion, tomatoes and provolone.  Arrange the remaining squash on top and sprinkle with Parmesean.

3.  Cover with foil, place on a baking sheet and bake for 20 minutes.  Remove foil and bake until the vegetables are tender and the top is beginning to brown, 8 to 10 minutes more.

Yummy layers of goodness