DIY, Side Dishes, Uncategorized, Vegetarian

Veggie Tian

This is one of those super easy recipes that goes with anything during any season. I love this side dish during the Winter with roasts and pork. During the Summer, I enjoy this as the veggie side accompanying a lobster dinner (come on summer, I can’t wait). Or, I make a big batch over the weekend and scoop the veggies into kale salads for work lunches during the week. And, the finished product is full of vibrant colors and just pretty, making a great addition to any dinner table….

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What You Need:

  • 1 medium/large yellow squash
  • 1 medium/large zucchini
  • 1 sweet potato (sub for any potato you like, but sweet is super good for you)
  • 2 large garden tomatoes
  • 1 onion
  • 2 cloves of garlic
  • Salt and pepper for seasoning
  • Olive oil
  • Any shredded or parm cheese – your choice

Note: You’ll need some type of baking dish — square, circle or oval. This is a great dish that you can bring to the table right from the oven. So, it’s perfect for baking in your pretty ceramic bake ware like Le Cresuset or Corningware.

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What You Do:

1) Preheat the oven to 400 degrees.

2) Thinly slice the onion and mince the garlic cloves.

3) Peel the potato (no need to peel the zucchini or squash) and then thinly slice the zucchini, squash, potato and tomatoes. Try to slice everything about the same thickness so they bake evenly.

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4) Heat about a tablespoon of olive in a pan and saute the onions and garlic for 5-6 minutes, until onions start to become translucent.

5) Spread the onion and garlic mixture evenly over the bottom of your baking pan. I used 2 1.5 quart sized, oval shaped corningware baking dishes.

6) Layer the sliced veggies around the perimeter of your baking dish, standing them up so they’re leaning on one another. Once the outer perimeter is complete, continue with inner layers until the entire dish is filled.

7) Season with salt and pepper and drizzle with a little olive oil. Cover with aluminum foil and bake for 30 minutes.

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8) After 30 minutes, the veggies should be pretty tender. Remove the aluminum foil, sprinkle with as much cheese as you like (I tend to go on the lighter side) and bake for another 15 minutes.

Enjoy! The flavors come together in a fantastic way. Even those who aren’t crazy about veggies are usually open to this!

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