Vegetable Tian

I am always looking for ways to make vegetables more interesting and exciting.  This recipe is so simple but looks like it was created by a master chef.  The ingredients are very simple to the flavor is amazing.  Just a little prep is all you need.

Vegetable Tian

1 fennel bulb, trim the green and thinly sliced

2 cloves garlic, finely minced

1 med. onion, thinly sliced

2 ripe tomatoes, thinly sliced

1 sweet potato, thinly sliced

1-2 zucchini, summer squash, or Japanese eggplant, sliced about 1/4 inch thick

1/4 t dried thyme, or two sprigs fresh thyme

olive oil

1/4 c good parmesan cheese, grated

In a heavy bottom skillet heat enough olive oil to barely cover the bottom of the skillet.  When it starts to shimmer, add the onions and fennel.  Saute until the vegetables have turned translucent then add the garlic.  Stir and cook for 1 more minute.  Transfer to an oven safe casserole dish.

Stack the remaining vegetables alternating the tomato, sweet potato, and zucchini and place on edge on top of the onions and fennel.  Top with a drizzle of olive oil, and the thyme.  Season with salt and pepper.

Bake in a 400 degree oven for 45 minutes or until  the sweet potatoes are cooked through.  Remove and sprinkle with the parmesan cheese.  Return to the oven for 5 – 7 minutes or until the cheese has melted and is slightly browned.  Serve.