Vegetable Tian + A Weeks Worth of Meals, Vol. 5

Baked Vegetable Tian | @Susan Salzman | www.theurbanbaker.com

I bought my first Ina Garten book about 12 years ago. Each new edition, I immediately ran out and purchased. Barefoot in Paris was no different. I have probably made 90{27efe1ccc16afc6105236eb327c94109df2303d90755d07506af9f0011bd0280} of the recipes in that book, and this Vegetable Tian was one of the first I made. Although it is labor intensive, it tastes delicious with beef, chicken, turkey, and lamb. I especially like it with lamb, and both my lamb marinade and the vegetables can be prepped and assembled in the morning.

The first few times I made this, I was disappointed as the raw potatoes never cooked fully. The more I cooked it, the mushier the tomatoes got and the zucchini got way over done. On one occasion, I tested partially roasting the potatoes. This was a perfect soluton. Everyting cooked evenly and using a mandolin  helps keep everything uniform.

Whole Meals are easy - it's all in the prep | @Susan Salzman | www.theurbanbaker.com

I love many things about this dish. It’s pretty and it is one of those dishes that feeds a crowd and impresses all at the same time. However, what I love most is how all the juices from the vegetables mix together with the caramelized onions that line the bottom of the pan. So good!

As I start my holiday baking (and gifting), I had to keep the week ahead very, very simple. After our weekly trip to the farmer’s market, I came home and started my Sunday morning ritual; prep. So much could be made ahead; marinated the lamb chops, made my chili (it’s always better when made the day ahead), salad dressings, pickled onions, and the marmalades. I can’t really function any other way. This is one of those great dishes for an early Sunday evening meal.

 

Vegetable Tian


Ingredients

2 cups onions, sliced thin
2 shallots, sliced thin
2 garlic cloves, minced
1 pound red potatoes, unpeeled and sliced thin
1 pound zucchini, sliced thin
1 1/4 pounds roma tomatoes (about 8)
1 teaspoon Celtic sea salt
1/2 teaspoon freshly ground black pepper
3 ounces Gruyere cheese, grated

Instructions

• preheat the oven to 375*. lightly oil a rimmed baking sheet with olive oil. take sliced potatoes and mix with 2 tablespoons of olive oil. place potatoes in a single layer, on baking sheet. sprinkle with a little bit of salt and pepper. bake for 20 minutes or until just tender.
• brush an oval baking dish with olive oil.
• while the potatoes are roasting, heat 2 tablespoons of olive oil in a saute pan and cook the onions and shallots over medium-low heat for 8 to 10 minutes, until translucent. add the garlic, sauté for 1 minute. remove from heat and put in prepared baking sheet.
• using the mandolin, slice the zucchini and set aside.
• cut the tomatoes equal thickness and set aside.
• layer vegetables(over the onion, shallot, garlic mixture), alternating each vegetable, around the perimeter of the baking dish. repeat until all of the vegetables have filled up the baking dish. sprinkle with Celtic sea salt and pepper.
• cover the dish with aluminum foil and bake for 30-35 minutes, until the potatoes are tender. uncover the dish, sprinkle the cheese on top, and bake for another 30 minutes until browned. let sit for 10 minutes before eating.

yield: serves 6 with plenty of leftovers for the next day’s lunch
original recipe here

The Urban Baker / SusanSalzman.com

 

This is what’s on our dinner table this week:

Sunday 12/8/13:
Baked Vegetable Tian (recipe below)
Lamb Chops
Chocolate Lava Cakes

Monday 12/9/13
Chunky Brisket Chili  (leftovers are great in a thermos in the lunch box the next day)
Gluten Free Corn Bread
Caesar Salad

Tuesday 12/10/13
Chicken Kebabs with this marinade. Cut chicken into 1 1/2″ cubes, toss in a bowl w/ marinade, cover and put in fridge for 2 hours. skewer and grill according to your grill instructions.
Roasted Sweet Potato Circles
Sauteed Spinach

Wednesday 12/11/13
Soft Tacos –  using leftover brisket from chili (sauté with a bit grapeseed oil, add a splash of lemon juice and 1/4 cup of chicken stock, let liquid simmer down by three quarters).
Pickled Onions
Guacamole (2 ripe avocados mashed, juice of one lemon, 1 teaspoon Celtic sea salt)
Frozen Mocha Lattes (minus the Kahlua)

Thursday 12/12/13
Spaghetti Squash with Lentil Bolognese (recipe to follow)
Simple Butter lettuce salad w/avocado and toasted walnuts (Shallot Vinaigrette)

Friday 12/13/13
Grilled Sausages w/Marmalades
Eggplant Crisps

Saturday 12/14/13:
Holiday Parties!!

Showing 4 comments
  • Reply

    I love Ina’s books as well, her recipes have an appealing easy elegance like this pretty tian.

    • Susan
      Reply

      Regardless that her recipes are filled with “fat”, I do love them for inspiration. This one, of course, is not and that is why I love it so much!

  • Madonna/aka/Ms. Lemon
    Reply

    I love Ina and have almost all her books. I have made this tian and it is delicious.

    I like your approach to meal planning.

    • Susan
      Reply

      Thanks Ms. Lemon! It seems like a lot of work, but it’s not. It makes life easier to be prepared and organized. I roll better that way! Have a delicous week!

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