Vegetable Tian

...'Twas the night before Christmas...

This is about the third recipe that I was convinced was perfect for my contribution and thankfully it turned out pretty darn amazing!

The first was a delicious Barley Turkey Meatball soup - which I highly recommend (http://www.barleyfoods.org/recipes/barley_albondigassoup.html). Throw a little roasted jalapeno in the meatballs and serve with cilantro, green onion, and a dollop of sour cream on top - Yum! (We called it Chile Butterball soup!)

The second was an amazing tasting coffee fudge which still remains this taffy consistency blob in the refrigerator - going to try to use it for hot chocolate instead!

Now - for the Vegetable Tian - its a great lighter side dish, which is exactly what I was looking for for Christmas...something that wasn't full of cream, cheese, and heaviness.

Vegetable Tian

2 Tbsp Olive Oil

1 large sweet yellow onion (chopped)

2-3 cloves of minced garlic

2 russet potatoes, unpeeled

1 zucchini

1 yellow squash

3 Roma Tomatoes

Salt, Pepper, Thyme

Grated Parmesan cheese (I recommend the fresher kind)

Preheat oven to 375 degrees and spray a baking dish with cooking spray. In a large skillet cook onion with 1 Tbsp olive oil until soft, then add garlic for about 1 minute, or until aromatic. Pour the contents of the skillet into the bottom of the baking dish and spread out evenly.

Slice potatoes, tomatoes, zucchini, and yellow squash into 1/4" slices and layer in baking dish. Drizzle with remaining olive oil, sprinkle with salt, pepper and Tyme to taste.

Bake, covered, for about 30 minutes. Uncover and sprinkle with about 1/2 cup Parmesan cheese and bake uncovered about another 25-30 minutes until all vegetables are tender and cheese is browned.

Unfortunately I didn't even think about a photo until all the compliments and fully bellies rolled in after Christmas dinner - so what you see is the left overs. It was extremely easy to throw together and a great alternative to heavy sides without losing all the flavor!

I REALLY cannot wait to make this during harvest when all the goodies are garden fresh!