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Vegetable Tian 



2 tomatoes
1 zucchini
2 large russet potatoes
2 yellow squash
Cauliflower (half a head sliced, woody stem removed)
1 cup grated provolone cheese
1/4 cup olive oil (approx.)
Salt ( I like coarse sea salt for this) and pepper

1. Preheat oven to 375º.

2. Cut all vegetables to 1/4 inch thickness.

3. Rub about a tablespoon of olive oil on the bottom and sides of a 9 x 13 pan (shallow is better). Layer vegetables, overlapping just enough to see what's what. Drizzle with olive oil and sprinkle with coarse salt and pepper. Cover with foil.

4. Bake at 375 for 25-30 minutes. Uncover, test potatoes with fork to see that they are almost tender and, if they are, sprinkle with cheese  and return to the oven uncovered for an additional 30 minutes or until nice and brown. Let rest for 5 minutes (as with meat, this seems to preserve the moisture in the vegetables) and serve.

Posted by Laurie Junker at 5:03 AM Baby Biscuits, Bees, Better Dress Your Salad Well