garden vegetable tian

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You can call it a tian, ratatouille, maybe you want to call it a casserole, but the long and short of this recipe is a bunch of thinly sliced vegetables layered really pretty in a shallow pan. My family garden has produced a lovely bunch of vegetables this year, but as any one who gardens knows you start to acquire a bit more than you know what to do with. Roasted chicken was already on the menu, so a simple side dish was in need. I have been longing to use my beautiful mandolin my Pa-pa bought me for Christmas, so let’s just say I was in a playful kind of mood. I just started slicing what was on hand (and as a side note I adore my mandolin, best tool ever, unless you are accident prone – like my sister – the cheese slicer incident still makes Momma nervous, then I wouldn’t suggest it). Yellow squash, potato, zucchini, and onion were layered perfectly and just topped with a light dusting of bread crumbs, drizzled with some olive oil, and a splash of chicken stock for good luck. I tucked it in for a long nap (about 40 minutes at 350 degrees) and just like that my beautiful side dish was complete. Don’t get me wrong, I really love any food, but there are just some recipes that please me to look at, and this my friends is one of them. There is nothing fancy or complicated about this dish, but somehow it is a beauty. Hope this dish inspires you to make something of beauty that brings a smile to your face…

Sarah

garden vegetable tian

1 small onion – sliced thinly

1 small yellow squash – sliced thinly

1 small zucchini – sliced thinly

2 small potatoes – sliced thinly

2 T. bread crumbs

3 T. olive oil

3 T. chicken stock

1 tsp garlic salt

fresh ground pepper

– preheat oven to 350 degrees

– begin by coating your baking dish with 1 T. olive oil

– layer vegetables in your desired design. I just started with the outer circle, then just worked my way in until I ran out of room. if your baking dish happens to be square long rows of vegetables would look beautiful as well.

– sprinkle 2 T. bread crumbs on top of vegetables.

– season with garlic salt and pepper.

– drizzle on remaining 2 T. olive oil and 3 T. chicken stock

– bake for 4o minutes until vegetables are tender.

– serve and enjoy

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19 thoughts on “garden vegetable tian

  1. It does look beautiful and delicious, too. I would have never thought to include potato with the squash. I must try this with some of my farmer’s market goodies.

    • thanks so much jill…the potato gives it a bit more filling to it…plus i’m a potato kind of girl…thanks for taking the time to stop by..sarah

  2. It really is gorgeous. I love to see things which are beautiful as well as being packed full of goodness. Bet it went great with a roasted chicken!

  3. Aw…the arrangement is so beautiful! I can never get this right. What a lovely post Sarah. What about having this and the roast chicken with a good bottle of white? 🙂

    • thanks danny! you are always so sweet with your kind words…glad you enjoyed…oh any veggies would be great thrown together, but the mandolin really does make it easy since everything is the same size… hope your week is going well…

    • 🙂 sounds like we all need a glass…didn’t really think about it at the time, but this would be really nice to a serve w some wine, heck it would prob taste even better if you splashed a bit of wine in it…I will have to give that a try next time… sarah

  4. That is so pretty! Perfect for a light summer side dish. And I can appreciate a bit of nervousness when it comes to sharp appliances. I once worked with a girl who went to battle with the meat slicer. She was fine in the end but it gave us all a good scare!

    • oh gosh, I am so glad you tried it out and it turned out well, it’s just one of my favorites now, just so simple, and just delicious…thanks for taking the time to stop by… Sarah

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