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Roasted Summer Vegetable Tian

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Pamela Salzman
Related tags
gluten free nut free vegetarian thanksgiving
Nutrition per serving    (USDA % daily values)
CAL
133
FAT
17%
CHOL
1%
SOD
4%
Uploaded by: Pamela Salzman

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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

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