Summer Veggie Tian proves that French cooking can make anything amazing... even completely meat-free main courses! The taste of a fresh summer garden, from sweet, softened onions to juicy zucchini to bright tomatoes to hearty and buttery potatoes, is all on display on this humble but sensational supper! Topped and filled with creamy, smoky Gruyère and infused with fragrant garlic, the Summer Veggie Tian brings a rainbow of flavors to the table. Summer cooking has never tasted this refreshing or this rejuvenating!
Ingredients
• 3 tablespoons olive oil, plus more to coat the baking dish • 2 large onions, halved and thinly sliced • 8 cloves garlic, thinly sliced • 2 teaspoons fresh thyme, chopped and divided • salt, to taste • freshly ground black pepper, to taste • 1 cup Gruyère cheese, grated and divided • 2 medium zucchini, sliced into 1/4-inch slices • 5 large plum tomatoes, sliced into 1/4-inch slices • 1 pound of baby potatoes, such as red or Yukon gold, sliced into 1/4-inch slicesDirections
Preheat the oven to 375 degrees F.
Brush a large, shallow baking dish with olive oil.
In a large sauté pan, heat 3 tablespoons of the olive oil over medium-high heat.
Add the onion to the oil and cook until beginning to soften, for about 8-10 minutes.
Add the garlic to the onion mixture and cook until fragrant, about 1-2 minutes.
Add 1/2 of the thyme and the salt and pepper to taste.
Drain off any excess oil.
Transfer the onion mixture to the prepared baking dish and allow it to cool.
Sprinkle 1/2 of the cheese over the onions.
Season the zucchini, tomatoes, and potatoes with salt and pepper.
Layer the zucchini, tomatoes, and potatoes alternately in the dish on top of the onions and cheese, fitting it all tightly to make 1 layer. Tuck any excess slices wherever you can.
Sprinkle the top with the salt, pepper, and the remaining thyme.
Cover the dish with aluminum foil.
Bake until the potatoes are tender, about 35-40 minutes.
Uncover the dish and sprinkle the remaining cheese on top.
Bake until lightly browned on top, about 15-20 minutes.
Allow the dish to rest for 10 minutes.
Serve.
