Mini Vegetable Tian
From icecreamuffin 14 years ago
- 45 minutes to make
- Serves 9
I used nine 5-inch tart pans to make these pretty little veggie side dishes..they were a hit with my guests! Also, I used a mandolin to quickly slice everything evenly ;)...(served with a lamb & veggie pasty)
Ingredients
- 2 yukon gold potatoes shopping list
- 1 large zucchini shopping list
- 2 small yellow squash shopping list
- 2 roma tomatoes shopping list
- 1 medium yellow onion, sliced shopping list
- 1 & 1/2 cups shredded parmesan, romano & asiago (formaggio trio) shopping list
- olive oil shopping list
- salt, garlic powder, freshly ground black pepper, dried thyme shopping list
How to make it
- Preheat oven to 400 degrees Fahrenheit. Set out 9 spring-form tart pans.
- Saute the onion in olive oil, add a bit of salt & pepper. Place a bit of onion on the bottom of each tart pan, spreading out evenly.
- Slice potatoes, zucchini, yellow squash, and tomatoes into thin rounds with a mandolin slicer. Leave the skins on the potatoes and make sure to slice the tomatoes long-ways (they stay together that way). Transfer veggies to a bowl and toss with olive oil and seasonings until entirely coated.
- Layer the veggie rounds in a circular pattern of your choice, for example: potato, zucchini, yellow squash, tomato, etc.; until the layers reach to the top of the tart pan.
- Cover each pan with aluminum foil, and bake for 20 minutes on the second rack. Remove the foil, and sprinkle each with the cheeses. Bake on the top rack for 7-10 more minutes, or until cheese is melted and golden.
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