A tian is a mixture of roasted vegetables, cooked in a shallow dish and topped with cheese. This recipe is easily interchangeable with summer veggies. Try eggplant as an addition when it’s in season. You may also substitute Italian seasoning for thyme if desired.
1 tablespoon olive oil
1 onion, chopped
1 tablespoon garlic, minced
1 to 3 zucchini (depending on size), sliced about 1/4″
1 to 3 yellow squash (depending on size), sliced about 1/4″
1 large tomato, sliced
1/2 tablespoon fresh thyme, chopped
1/2 tablespoon fresh parsley, chopped
Salt and pepper to taste
1 cup Italian cheese blend, shredded
Preheat oven to 400 degrees F.
Saute onion in heated skillet with olive oil (about 5 minutes). Add garlic and saute another 2 minutes.
Spread onion mixture in a small, greased baking dish.
Place the sliced vegetables on top of the onion mixture, vertically, alternating each vegetable. Sprinkle thyme, parsley, salt and pepper after every couple of layers.
Cover with foil and cook for 30 minutes.
Remove foil. Sprinkle shredded cheese, pushing it off to the side of each vegetable so they become visible again. Sprinkle remaining herbs and salt and pepper to taste over the top.
Cook uncovered for 20 more minutes or until cheese is golden brown.
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