Cooking outside the box-ed meals (see what I did there?), has expanded my cooking vocabulary. Tonight, I cooked a vegetable tian (Williams Sonoma Definition)! Total cost for this meal was under $10. Another first for the books included using my Cuisinart Mandoline to slice my vegetables. It was quick, easy, and FUN! All fingers are still intact. I would add that all chopping or slicing items should be used during non-rush hour Atlanta traffic. In case you do catch the edge of a blade, you have plenty of time to get to the Emergency Room (you’re welcome for that nursing education for the day).
Update: The turkey from Herb Roasted Turkey refrigerated well and was still tender and moist. I used the turkey from this meal as the main dish with the summer vegetable tian as the side.
Summer Vegetable Tian
1 tbsp. olive oil
1 tsp. dried thyme
1 tsp. garlic powder
1 medium yellow onion
1 medium zucchini
2 medium yellow squash
1 medium potato
3 medium tomatoes
1 cup fresh parmesan cheese, shredded
salt and pepper, to taste
- Pre-heat the oven to 400 degrees.
- Mix olive oil, garlic, and onion in skillet. Sauté until onion is softened (I used medium heat for about 5 minutes).
- Thinly slice the rest of the vegetables (or use your Cuisinart Mandoline to quicken the process).
- Spray the inside of an 8×8 square with non-stick spray (you know my choice by now is coconut oil).
- Spread sautéed onion on bottom of baking dish. Place thinly sliced vegetables in the baking dish, vertically. Alternate the vegetables and sprinkle with salt, pepper, and thyme when complete.
- Cover the dish with foil and bake for 30 minutes. Remove foil, top with cheese and bake for another 15-20 minutes.
Recipe Website (I added some words to the original directions): Budget Bytes