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…
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