Lake Lure Cottage Kitchen

It has been a long time since I’ve blogged about any of Ina Garten’s recipes.  I used to belong to a group called the Barefoot Bloggers and we all chose particular recipes from The Barefoot Contessa and blogged about them twice a month.  The group has disbanded, but I still like to rely on her recipes from time to time.

One of her cookbooks that I never purchased was Barefoot in Paris.  Can you believe it?   I checked it out of the library last week.  Saturday night dinner is usually special in our house.  I was in the mood to cook again and wanted to try something new.  This vegetable tian is so pretty.  It is easy to assemble and cooks simply in the oven.  The only thing you need to be aware of is choosing vegetables that have the same diameter.  The zucchini, potatoes and tomatoes should be about the same size.

Also I am looking for recipes that can be made ahead of time.  Bike week in Daytona is coming up in March and our biker friends will be here for the event.  I always like to have a few dishes stashed in the refrigerator to be easily rewarmed and served.  This tian fits that category beautifully.

VEGETABLE TIAN ( Barefoot in Paris Ina Garten )

Serves 4 to 6 ( I will make a larger one next time to serve 6 )

Good olive oil
2 large yellow onions, cut in half and sliced
2 cloves garlic, minced
1 pound Yukon gold potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes (I used plum tomatoes)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese, grated
3 tablespoons Panko crumbs (my addition)

Preheat the oven to 375 degrees F.

Brush a 9x13x 2-inch 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 one layer.  Sprinkle with salt, pepper thyme leaves, and thyme sprigs 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, remove the thyme sprigs, sprinkle with cheese on top, and bake for another 30 minutes, or until browned.  Serve warm.

Can be made ahead of time, refrigerated and reheated at serving time.

Printable recipe