Vegetable Tian (Ina Garten)

After watching Ina Garten from the Food Network prepare this dish, I knew I had to try it. It was a hit, and so pretty. Here's whatcha do..

I used more onions and garlic than was called for, and I still think I could have used all of the garlic. Then you assemble, bake, sprinkle the cheese and bake some more.

And you end up with something like this..

Enjoy!

Full Recipe:

Ingredients:

-good olive oil

-2 large yellow onions (cut in half and sliced)

-2 garlic cloves (minced)

-1 pound medium round potatoes (un-peeled)

-3/4 pound zucchini

-1 1/4 pounds medium tomatoes

-1 teaspoon kosher salt

-1 teaspoon freshly ground black pepper

-1 tablespoon fresh thyme leaves, plus extra sprigs

- 2 ounces Gruyere cheese grated (I used way more)

Preheat Oven to 375

Brush a 9x13 baking pan with olive oil.

In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8-10 mins. (until translucent)

Add the garlic and cook for another minute.

Spread the onion mixture on the bottom of the baking pan.

Slice the potatoes, zucchini, and tomatoes in 1/4 inch thick slices.

Layer them alternately in the dish on the top of the onions, fitting them tightly, making only one layer.

Sprinkle w/salt, pepper, thyme leaves, and the thyme sprigs, and drizzle with one more tablespoon of olive oil.

Cover the dish with aluminum foil and bake for 35-40 minutes until the potatoes are tender.

Uncover dish, remove the thyme sprigs, sprinkle the cheese on top and bake for another 30 minutes until browned.

Serve warm.