Ok, so I’ve never heard of Vegetable Tian before, but I saw a picture of it and decided that I wanted to try it. Here is my photo of it:
So for dinner last night, I decided to make it with some Boca Burgers. Not just your normal Boca Burger either, the Bruschetta flavored ones. (See photo below).
While we were making the Boca Burgers, I decided to throw on a nice thick piece of fresh mozzarella. So we ended up with open faced Boca Burgers with mozzarella…YUM! It turned out great! When I started to eat the Vegetable Tian, I couldn’t believe how much flavor there was! Not only that, but Kevin (my fiancé) loved it…and he’s not really a big fan of cooked tomatoes. I was surprised that the veggies still had a good crunch to them as well! So I decided to share this recipe – and a photo, because I think everyone should try this!
- Olive Oil
- 1 Vidalia Onion
- 1 teaspoon Minced Garlic
- 1-2 small to medium Zucchini
- 1 medium Yellow Squash
- 1-2 smaller Potatoes
- 1 medium to large Tomato (I used a beefsteak tomato)
- Dried Thyme
- Kosher Salt
- Fresh Shredded Parmesan Cheese
- Preheat the oven to 400 degrees. Dice the onion and saute with the garlic in some olive oil until the onions are softened.
- Thinly slice the rest of the vegetables.
- Spray the inside of a square or round baking dish with some non-stick spray (Or the culinary AquaNet as Guy Fieri calls it). I used an 8″x6″ glass Pyrex dish. Spread the softened onions and garlic in the bottom of the dish. Stack up your veggies vertically, alternating veggies. Sprinkle generously with salt, pepper and thyme.
- Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle with the parmesan cheese and place it back in the oven for an additional 15 minutes or until your cheese is a golden brown.