I'm sure that once the weather cools down a bit here in southern California, most of the summer veggies will slowly make their way out of the market, and be replaced by vegetables that are grown in the fall (think: all different types of squash). While I'm excited for the new arrivals, I will miss the fresh sweetness of many foods that I enjoy during the summertime.
A few weeks ago I made a vegetable tian, and completely forgot to post about it! It was super delicious, and really simple to make. Plus, all the bright colors of the summer veggies make this dish beautiful, too!
You can make a vegetable tian several different ways, but I chose to use the veggies that I had on hand. It turned out really great, and quite filling too!
Vegetable Tian, serves 4
1 sweet potato, peeled and sliced 1/8" in thickness 2 yellow squash, sliced 1/8" in thickness 2 zucchini, sliced 1/8" in thickness 2 heirloom tomatoes (or any large flavorful tomato), sliced 1/8" 1/4 c. Parmesan cheese, grated 2 tbsp. dried rosemary Salt + pepper to taste
Start by placing all vegetables in an 8" x 8" pan (or similar) tightly together in rows. Once this is done, top with about 1/2 c. water. The water will help speed up the process of cooking, while keeping your veggies moist. Continue to top with rosemary and cheese. Cook at 375° for 45 – 60 minutes, or until cheese is golden.
I ate mine just like that, but feel free to have a side dish along side, too! Enjoy!