{Vegetable Tian}

I'm on a mission to lose this baby weight, and I've just recently fallen in love with a new side dish that I'm going to add to our dinner rotation.  I have a few more pesky pounds lingering, so I've really been trying to cook healthy for us around here in an effort to get back to my pre-baby weight.

My mom introduced me to this recipe last week, and it was amazing!  Forrest and I couldn't get enough of it, and it didn't last long at all in our house.  It immediately became a favorite, and I wanted to savor every last bite.  This picture isn't great, but the flavor is!! Enjoy!!


  • 2 tbsp olive oil (divided)
  • 1 large sweet yellow onion cut in half and sliced
  • 2 cloves of garlic, minced
  • 1-2 russet potatoes, unpeeled
  • 1 zucchini
  • 1 yellow squash
  • 3 large Roma tomatoes
  • Sea salt, freshly cracked black pepper, to taste
  • Dried thyme, to taste
  • 1/2 cup of grated Parmesan cheese

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned.

** Recipe adapted from For the Love of Cooking.


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