If you’re like me, you have no idea what “tian” means. Well, a quick Google search tells me that a “tian” is a layered vegetable dish that originated in France. Works for me!
- 1 large summer squash
- 1 medium zucchini
- 3 small potatoes
- 3 roma tomatoes
- 1/2 large onion
- 1 clove garlic
- salt and pepper
- Shredded Italian style cheese
- Finely dice the onion and garlic and saute in a skillet with some EVOO until softened and transluscent.
- Thinly slice the other veggies. I recommend slicing the potatoes slightly thinner than the other veggies because they take longer to cook.
- Spray a 2-qt or 8×8 or 9×9 casserole with cooking spray. Layer the cooked onions and garlic on the bottom of the dish.
- Layer the sliced veggies in an alternating pattern in the dish. Season liberally with salt and pepper.
- Cover with foil and bake at 400 for about 30-45 minutes until veggies are tender.
- Remove foil, cover veggies with cheese and bake for another 10-15 minutes until cheese is melted and starts to brown. You may need to switch to broil if you’re impatient like me 🙂
This was a very tasty side dish. We had it with salmon and garlic knots. I think this would be really good with sweet potatoes, and you could change up the cheese and seasonings, too.