Barefoot Contessa's Vegetable Tian ( Ina Garten )

"We had this for Thanksgiving 2005 . It was wonderful!"
 
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photo by smirkr photo by smirkr
photo by smirkr
photo by adania photo by adania
photo by WiGal photo by WiGal
Ready In:
1hr 25mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Preheat the oven to 375 degrees F.
  • Brush a 9 by 13 by 2-inch baking dish with olive oil.
  • In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent.
  • Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
  • Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices.
  • Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer.
  • Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil.
  • Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender.
  • Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned.
  • Serve warm.

Questions & Replies

  1. I made this the other day and it was delicious! Mine wasn't quite layered like this because I didn't see the photo first but the other ingredients were the same and I really couldn't believe how good this was - but here's the thing- there was a lot of liquid in the pan following baking and I couldn't help but think that it would make sense to line the pan with stuffing before making. All those good flavors soaked into a stuffing sounds like a hearty, delicious vegetarian dinner to me. But I need some help. Does anyone have any suggestions as to how I would prepare the stuffing so the liquid would add to it rather than create a soggy mess? Thanks in advance for any suggestions.
     
  2. Can the vegetable tian be frozen uncooked or cooked?
     
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Reviews

  1. I was just looking for a way to use up some veggies I had in the house already, and was so very happy with the results!<br/>I halve the ingredients, since i lack a proper casserole dish. My pie plate works great though!<br/>It was so easy and delicious! I am definitely making this again.
     
  2. Delicious and healthy. Really simple to make using a mandolin.
     
  3. I love this! I brought to a thanksgiving potluck last year, and I have made it several times since. Everyone always loves it.
     
  4. This was a delicious vegetable dish as written. I didn't have gruyere so I used Manchego and had to substitute dried thyme. My husband loved it, too. Perfect for January. Heavy enough to be comforting in the cold weather but light enough to keep you from breaking your New Year diet resolutions- Yum!
     
  5. Delicious! O/O tomatoes, Gruyere, medium potatoes & fresh thyme leaves. Sliced whole canned plum tomatoes minus liquid, small assorted new potatoes, about 1/2 T dried thyme & grated fresh Parmesan cheese. It was fabulous. The two of us wolfed it all down. It took about 50 minutes for the potatoes, and another 40 for the cheese to be well browned(shut off the oven after 30 minutes and left in for a further 10 minutes). A real winner!
     
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