Thursday, March 8, 2012

Summer (or anytime) Veggie Tian

Recently I hosted a small dinner party for a group of friends. Being the ever health-conscious host I wanted a dish that looked impressive but feed my low cal veggie soul. Enter the veggie tian. Its low in calories, full of flavor, not to mention color and brings out oohs and ahhs from guest and guilt free conscious. This dish is also a lovely "fridge clearer" getting lots of veggies out of your fridge that maybe at the end of their lives. Enjoy!

What you'll need: 
  • 2 similarly sized Squash or Zucchini (i used yellow and green) cut in to 1/4″ slices
  • 1 Large Tomato of simular width (about 1lb); cut in to 1/4″ slices
  • 1 Fennel Bulb sliced into 1/4 slices
  • 1 lb sweet potatoe; cut in to 1/4″ slices
  • 4 cloves Garlic; finely minced
  • 1 Onion; halved and thinly sliced (about 1/2 a cup)
  • 1/2 cup finely shredded Parmesan Romano Cheese
  • 2 tbs Olive Oil
  • Kosher Salt (to taste)
  • 2 cloves of garlic
  • Fresh Herbs - whatever you like (finely cut - i used rosemary)  
  • Some sort of casserole or pie pan (i used a pie pan)
What to do:

  • Preheat oven to 350°
  • Assemble sliced veggies and onions in a casserole dish, layering them in an alternating pattern if desired, or tossing them in helter-skelter style
  • Sprinkle veggies evenly with minced garlic, olive oil and fresh herbs, salt and pepper
  • Cover casserole dish with aluminum foil and bake for 1 hour, or until potatoes are tender
  • Remove foil, and sprinkle with romano cheese
  • Place Tian under broiler until cheese is browned

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