A classic and a favorite, this Parmesan Vegetable Tian recipe uses Summer vegetables, onions, and garlic baked together in the oven and topped with melted, golden Parmesan cheese for an amazing side dish.
2russet or red potatoesscrubbed, unpeeled, and thinly sliced
2yellow squashthinly sliced
1/2cupgrated Parmesan cheese
Salt and pepper to taste
In a large skillet over medium heat, heat 1 tablespoon olive oil.
Once the olive oil is hot, add onions and saute until tender, about 6 minutes.
Add the garlic to the skillet and saute for an additional minute until fragrant. Remove from heat.
Spread the onion mixture in the bottom of an 8 or 9 inch baking dish. (I just use my standard 9-inch pie dish).
Layer potato slices, zucchini slices, and squash slices alternately on top of onion mixture in baking dish. Fit them tightly into a spiral pattern in a single layer in the dish. (Depending on how large the vegetable were, you may have extra. I just place the extra in a baggy and use it to make some more for vegetable tian for the next night.)
Season with salt and pepper.
Drizzle with 1 tablespoon olive oil.
Cover and bake at 375° for about 35 minutes.
Uncover and sprinkle Parmesan on top. Bake for an additional 15-25 minutes or until the cheese is melted and slightly browned.