Bringing flavor, pizazz and panache to cooking

Bringing flavor, pizazz and panache to cooking

Larry found the original recipe, Vegetable Tian, in “Barefoot in Paris, Easy French Food You Can Make at Home” by Ina Garten. He adapted it to suit our tastes adding Yellow Squash, Italian Herbs, Vegetable Broth and eliminating the original 2 oz Gruyere – you can add it after the Italian Herbs, or you also can use Parmesan or Romano if you’d like. Because you alternate the tomato, zucchini and yellow squash slices, the dish is very pretty. We’ve served it to company on a number of occasions and they loved it. Enjoy!

2 Tbls Olive Oil, plus 1 Tbsp more

2 large Yellow Onions, cut in half and sliced

2 Garlic cloves, minced

¾ lb Zucchini and Yellow Squash

1¼ lb Tomatoes

1 tsp Kosher Salt

½ tsp freshly ground Black Pepper

Italian Herbs

2 oz Gruyere, Parmesan or Romano, grated (OPTIONAL)

Vegetable Broth

Larry A. Pape

Pre-heat the oven to 375 degrees. Brush a 9x13x2 baking dish with olive oil.

In a medium sauté pan, heat 2 olive oil and cook onions over medium-low heat for 8-10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the dish.

Slice the zucchinis, yellow squash and tomatoes in ¼-inch thick slices. Layer them in 4 rows alternately in the dish on top of the onions, fitting them tightly, making only one layer. Sprinkle with salt, pepper, Italian herbs, (cheese if using) and with 1Tbsp of olive oil.

Slowly pour in the vegetable broth being careful not to disturb the herbs until it comes at least half way up the side of the pan. Bake for 35 minutes. Serve warm.


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