Vegetable Tian

Barefoot in Paris, close your eyes and just think about walking in the green, green grass park that lies adjacent to the Iffel Tower. Oh, Paris in the spring time! I remember enjoying quite a few picnics in the park with Dave during our stay in Paris. We would dine on the typical Parisian far, always a bottle of red wine and a large crusy baguette and some soft cheese. Yep, that's it, well sometimes we would add some nice salty olives to the mix. Okay now open your eyes and keep Paris in your mind but now add Ina Garten to the picture! She is a brilliant women who never ceases to dissapoint me. Her recipes are easy to follow and simple to prepare. Always delicious, always impressive.

Vegetable Tian

evoo
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled (used Yukon Golds)
3/4 pound zucchini (2 medium)
1 1/4 pounds medium tomatoes (3 large)
1 t kosher salt
1/2 t freshly ground black pepper
1 T fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese, grated (used parmesan)

Preheat the oven to 375.
Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 T of evoo and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more T of evoo. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

Source: Barefoot in Paris