FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Roasted Summer Vegetable Tian

61 faves
More from this source
Pamela Salzman
Related tags
gluten free nut free vegetarian thanksgiving
Nutrition per serving    (USDA % daily values)
Uploaded by: Pamela Salzman


Add a comment

Ingredients for 6 servings

2 Tablespoons unrefined, cold pressed extra-virgin olive oil + more for drizzling

1 large onion, halved and thinly sliced

Sea salt and freshly ground black pepper

4 cloves garlic, finely chopped

2 medium Yukon Gold potatoes, about ¾ pound, sliced ¼-inch thick

2 small tomatoes, about ¾ pound, sliced ¼-inch thick

1 medium zucchini, about ½ pound, sliced ¼-inch thick

1 Tablespoon fresh thyme leaves

2 Tablespoons freshly grated Pecorino or Parmesan cheese

You might also like

Roasted Yellow Beet And Ricotta Tian
Sautéed Zucchini
Real Simple
Zucchini With Lentils And Roasted Garlic
Steamy Kitchen
Overnight Asparagus & Mushroom Strata
The Naptime Chef
Asparagus + Spring Onion Risotto
The Year In Food
Zucchini Noodles With Arrabiata Chickpea Sauce
Cookie and Kate
Salmon With Miso Butter, Snap Peas, & A Fried Egg
Tokyo Terrace
Light And Healthy Summer Pasta Salad
Bakers Royale
Grilled Asparagus With Tangerine Aioli
Cat Cora
Roasted Asparagus With Crispy Prosciutto And Po...
Framed Cooks