WRITTEN ON September 15th, 2009 BY Meredith AND STORED IN Potato, Side Dish, Tomatoes, Vegetarian, Zucchini

I know, people. It’s supposed to be an apple a day. But this colorful (not to mention lovely) little side dish is a surefire way to eat healthy without even realizing it. Chock full of fresh veggies, its a simple way to use up leftover garden delights. I’m trying to squeeze as much out of summertime produce as I can before the march of the pumpkins. This pairs well with just about anything, but try it with a simple roast chicken and a dish of olives for a Provence-inspired, heart-healthy weeknight dinner.¬† And since you’ll be saving so much time by preparing this easy dish, check out the launch of a great new site, food52.com, which is dedicated to brilliant home cooks everywhere (and make sure to look in the Reciprocity section, where this very blog is featured)!

A perfect Tian

A perfect Tian

Summer Vegetable Tian (serves 2-4 as a side dish)
2 Italian plum tomatoes, sliced thin
2 small to medium sized zucchini, sliced thin
1 medium sized yellow summer squash, sliced thin
6-8 baby red potatoes, sliced thin
2 tbsp fresh thyme, picked and chopped
1 medium onion, diced
3 tbsp olive oil
2 tbsp freshly grated parmesan cheese
Salt and pepper to taste
Preheat oven to 350. In a small sauté pan, heat 1 tbsp olive oil. Saute onion until soft and golden, seasoning lightly with salt and pepper. Meanwhile, toss zucchini, squash, and potato sliced with remaining 2 tbsp olive oil, salt, pepper, and chopped thyme. In a shallow baking dish, spread onion all over bottom. Starting with zucchini, create thin, scalloped lines of sliced veggies horizontally across dish (see picture). Layer veggies in lines until entire dish is full. Season again with salt and pepper, bake in oven about 25 minutes. Sprinkle with cheese, bake another 7 minutes. Serve hot.

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