Foodie Friday – Colorful Vegetable Tian
While Melissa and David are off on another adventure, (today they’re in Puerto Rico!) she’s asked me if I would like to guest blog and host the next couple of Foodie Fridays for her. Of course I said “yes!”.
As a trained chef, I’m a total foodie! And, as a SAH military mom, who’s constantly on the go with 3 kids, I’ve got plenty of fun and easy projects I can share with you.
So, I told her to go and not to worry. I’ve totally got this!
Flashback To Sarah’s Childhood
Dinner time at GG’s (that’s my Grandma)
Panama City, Florida
Back in the day I was a REALLY picky eater, and this particular night the vegetable du jour was sauteed zucchini. To my child eyes it looked like a big slimy, mushy, heap of a mess on my plate and, without ever putting it to my lips, I had decided I hated it and wasn’t eating it.
One by one, everyone was excused from the table except me. I thought for sure if I let it go cold they wouldn’t make me eat it.
Ha! GG raised four boys and a daughter. Not only does she know every trick in the book, I’m convinced she invented most of them! She just simply took my plate over to the microwave and reheated it!
But, don’t you know when she placed the zucchini back down in front of me, I not only ate it, but I loved it!
Sarah’s dinner table
I still love squash and zucchini. Sauteed, roasted, grilled, or breaded. Any way I can get it, I’ll happily eat it.
Luckily, my kids aren’t as picky as I was and are pretty good eaters. But, like me all those years ago, they know that they have to at least try a little bit of everything.
So, to stick with the theme of my story, I am going to share with you a vegetable Tian with zucchini and squash.
Now, I know that might sound a little bit scary or intimidating, but don’t be nervous about trying your hand at this dish. The word Tian was derived from the earthenware vessel that was used to both prepare and serve this dish. Today, it’s more commonly used to describe mixed vegetables roasted in a gratin style dish.
For me, that simply means less dishes to wash!
Because this recipe is almost too pretty to cut into, I am going to name it “Colorful Vegetable Tian”.
- A round or oval oven safe dish
- 1 Squash
- 1 Zucchini
- 3 Roma tomatoes (my dish was a little big and I had to slice another one as I was assembling)
- 3 Small russet potatoes (I prefer mine peeled)
- 1 Onion, diced
- 1/2 C Parmesan cheese
- Salt & pepper
- Italian seasoning
- 2 Tbsp coconut oil (you can also use olive oil)
- Go ahead and preheat the oven to 375F.
- -Over medium heat, saute the diced onion in 1 tbsp of coconut oil. It will take about 8 minutes, so you can start slicing the potatoes, squash, zucchini, and tomatoes. I started using the mandolin, but it was slicing them too thin, so I switched to my knife. You want them about a 1/4 inch thick.
- -Spray your dish with cooking spray and then spread the onions on the bottom.
- -Now for the fun part. Layer the vegetables alternately on top of the onions, keeping them nice and tight together. Only make one single layer. As you can see, I found it easier to hold one stack at a time in my hand and then lay it down.
- - Drizzle the remaining tablespoon of oil over the vegetables and sprinkle them with salt, pepper, and Italian seasoning.
- -Cover in foil and bake for 35 minutes.
- -Uncover and top with Parmesan cheese and bake for another 30 minutes. Then you have to decide how you will cut into it!
- This dish was everything I hoped it would be. I love all the components of it and the potatoes absorbed much of the flavor from the vegetables. I hope you give it a try and will tell us what you think of it in the comments below!
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