Why can't vegetables be plentiful and yummy all year long? I don't know but I intend to enjoy them while they're around!
I like to enjoy vegetables and their natural subtle flavors. I'm not all for frying or smothering with thick, rich sauces... but sometimes, I want something a little more. This vegetable tian lands half way between both worlds. The vegetables are sliced thin, seasoned only with a little salt, pepper, and thyme and then topped with just a small amount of flavorful cheese. Roasting the vegetables magnifies their flavor and gives them just a hint of sweetness. It's veggie-tastic.
Creamy cheeses work really well with this dish but I happened to have a four cheese Italian blend on hand so I used that.
Total Recipe cost: $6.60
Servings Per Recipe: 6
Cost per serving: $1.10
Prep time: 15 min. Cook time: 45 min. Total: 1 hr.
|1 Tbsp||olive oil||$0.11|
|1 medium||yellow onion||$0.70|
|1 tsp||minced garlic||$0.08|
|1 medium||yellow squash||$0.85|
|1 tsp||dried thyme||$0.05|
|to taste||salt & pepper||$0.05|
|1 cup||shredded Italian cheese||$1.49|
STEP 1: Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).
STEP 2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.
s nice and golden brown. ENJOY!
See original post for step by step directions and photos