I made the prettiest dish today! It was so exciting. I made Vegetable Tian based on the Barefoot Contessa’s recipe.
Whenever I watch food shows, they always talk about making the dish pretty. As I’ve been blogging about food, I find that not only is it hard to make your dish in real life look pretty but it’s nearly impossible to make it look pretty in pictures. So many pictures of food look like something you find in an alley on Sunday morning. But not this dish. Non, non mes amis. C’est tellement beau. And, the best part? It was super easy to make it so beautiful. Even with my imperfect slices and my “well, those pieces are sort of the same size” approach, it looked great.
Oh yeah. It tasted pretty good too. It was light so definitely a good summer dish. All the flavors popped nicely but didn’t compete with each other. It makes a nice side dish to some protein.
3 TB olive oil
1 large yellow onion
1 garlic clove, minced
1 potatoes, peeled
1 yellow squash
2 medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons dried thyme leaves
1/2 cup Jarlesberg cheese, grated
Yield: 6 servings (side servings)
TKT: 1.5 hrs
Preheat the oven to 375 degrees F. Brush a 9 by 13 by 2-inch baking dish with olive oil.
In a medium saute pan, heat 2 tablespoons of olive oil 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.
Stack them alternately in the dish on top of the onions, fitting them tightly.
Sprinkle with salt, pepper, and thyme and drizzle with 1 more tablespoon of olive oil.
Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender.
Uncover the dish, sprinkle the cheese on top.
Bake for another 30 minutes until browned.