| VEGETABLE TIAN |
Recipe adapted from Martha Stewart Living.
3 tbsp. extra virgin olive oil
1 small onion, halved and thinly sliced
1 large garlic clove, thinly sliced
1 tbsp. fresh oregano
coarse salt and freshly ground pepper
2 medium carrots, sliced diagonally 1/8-inch thick
1 medium zucchini sliced 1/8-inch thick
1 medium red potato, sliced 1/8-inch thick
1. Preheat oven to 425 degress. Drizzle 1 tbsp. oil in shallow 2-quart
baking dish. Add onion, garlic, and oregano, and toss to coat. Season
with salt and pepepr.
2. Arrange remaining vegetables over onion mixture, alternating
carrots, zucchini, and potato, and overlapping each. drizzle with 1
tbsp. oil; season with salt and pepper. Cover with parchment, then
foil. Roast in oven for 20 minutes. Uncover, drizzle with remaining
tablesppon oil, and roast, basting with pan juices every 10 minutes,
until tian is light gold, about 25 minutes. Let cool slightly before
serving.
3 tbsp. extra virgin olive oil
1 small onion, halved and thinly sliced
1 large garlic clove, thinly sliced
1 tbsp. fresh oregano
coarse salt and freshly ground pepper
2 medium carrots, sliced diagonally 1/8-inch thick
1 medium zucchini sliced 1/8-inch thick
1 medium red potato, sliced 1/8-inch thick
1. Preheat oven to 425 degress. Drizzle 1 tbsp. oil in shallow 2-quart
baking dish. Add onion, garlic, and oregano, and toss to coat. Season
with salt and pepepr.
2. Arrange remaining vegetables over onion mixture, alternating
carrots, zucchini, and potato, and overlapping each. drizzle with 1
tbsp. oil; season with salt and pepper. Cover with parchment, then
foil. Roast in oven for 20 minutes. Uncover, drizzle with remaining
tablesppon oil, and roast, basting with pan juices every 10 minutes,
until tian is light gold, about 25 minutes. Let cool slightly before
serving.
