Roasted Vegetable Tian
This dish is so beautifully spiraled and all of the herbed vegetables roast together so perfectly.
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 Tbsp. olive oil; plus 1 teaspoons
- 1 large russet potato
- 1 large yellow squash
- 2 zucchini
- 1/2 tsp. Italian seasoning
- ½ tsp. oregano
- ½ tsp salt and pepper each
- 2 Tbsp. Parmesan cheese; grated
Pre-heat oven to 375 degrees F. Saute the onion and garlic in 2 teaspoons of olive oil for 5-6 minutes until slightly translucent.
Place in the bottom of a round casserole dish or tart pan.
Slice the potatoes, squash and zucchini in round ¼ inch thick slices. I used my mandolin, it made perfect slices!
In a large mixing bowl stir together the vegetables, olive oil, Italian seasoning, oregano, salt, pepper, and Parmesan cheese. Stir until veggies are coated.
Layer them alternatively in a circular motion on top of the onion mixture. Make sure to fit them in tightly and create a spiral. Sprinkle with more cheese and bake at 375 for 30-40 minutes, or until golden brown.