Vegetable Tian


Even though we've seen it before, a few weeks ago, Joel and I were watching Ratatouille on TV.  I know it sounds silly, since it is a cartoon and all, but the layered ratatouille dish that Remy makes at the end when serving Ego, the restaurant critic, looked delicious and familiar.  I remembered a real-life recipe I had seen before on Barefoot Contessa that looked similar.  Any Ina Garten recipe I have ever made has been wonderful, so I didn't see how this would be any different.  What a beautiful presentation this dish has, and such amazing flavors with the fresh produce.

Olive Oil
2 Yellow Onions, cut in half and sliced
2 Garlic Cloves, minced
1 pound Medium Round Potatoes, unpeeled
3/4 pound Zucchini (I used yellow squash since the zucchini were really small in the store)
1 1/4 pounds Medium Tomatoes
1 teaspoon Salt
1/2 teaspoon Pepper
1 tablespoon Thyme Leaves (the original calls for thyme sprigs too, but I omitted them)
2 ounces Gruyere Cheese, grated

In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for about 8-10 minutes, or until translucent.  Add the garlic, and cook for another minute.  Spread the onion mixture on the bottom of a 9x13x2 inch baking dish that has been brushed with olive oil.  Slice the potatoes, zucchini, and tomatoes in 1/4 inch slices.  Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer.  Sprinkle with salt, pepper, and thyme leaves, and drizzle with 1 more tablespoon of olive oil.  Cover the dish with aluminum foil and bake at 375 degrees for 35-40 minutes, or until the potatoes are tender.  Uncover the dish and sprinkle the cheese on top.  Bake for another 30 minutes, or until browned.