Friday, May 3, 2013

Vegetable Tian - Ina Fridays

This is the second month of Ina Fridays when we cook a recipe from Ina Garten, the Barefoot Contessa.  I love her recipes although, at times, I cut down on the butter and oil.  The food is still delicious.

This month, we are making side dishes.  There is never a problem finding an Ina recipe and usually, it is online, so it can be posted.   This is no exception.

I thought side dishes and first gravitated to rice or quinoa.  Then, I decided on our love, vegetables.  In my search, I came across this tian and stopped right there.  The highlight was the tomato which was rich and filled with flavor.  It sparked up all the other veggies which are more or less bland but do pick up seasoning and sauces well.

We would love it if you would join us in cooking.  Let Alyce @ More Time at the Table, who is the originator of our group and the one who works hard to keep us going, know of your interest.  The linky is for members only so come one and be a member.

Next month is the mighty main dish.  I am looking forward to it.

Vegetable Tian (adapted from Ina Garten)

olive oil
2 large yellow onions, cut in half and sliced 

1 teaspoon minced garlic
3  medium  potatoes, peeled
1 large zucchini
3  medium tomatoes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon driedthyme 

 2 ounces Parmesan cheese, shredded


Preheat the oven to 375 degrees F.

Brush a 10 - 12 inch square baking dish with olive oil. 

In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. 

Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. 

Sprinkle with salt, pepper, thyme and drizzle with 1 more tablespoon of olive oil. 

Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. 

Uncover the dish,  sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

Check out what other members made this month.


  Real Food Forager   

My Sweet and Savory
Simply Sugar and Gluten Free


  1. What a beautiful side for a roast or grilled meat--but lovely as a vegetarian main dish, too. I love anything that's baked with tomatoes. Happy Ina Friday, Chaya!

  2. Beautiful. This is one of my favorite Ina recipes. I wasn't able to get it together this month. But I'll be there next month.

    Lovely collection.


  3. It really looks yummy. I love roasted vegetables, but it's getting very late in the season for that here in AZ.

  4. I thought of making this too but was so lazy. Now looking at the pictures I am kicking myself. So cheesy and tasty. Yum.

  5. Looks so tasty! I would love to try this one. Bookmarking it.

  6. What a delicious looking side dish! I too often cut back on the butter and olive oil when using Ina's recipes. Have bookmarked this to try when cool temps return here to Phoenix.

  7. Hi Chaya, thanks for hosting :)


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