Vegetable Tian

D and I were watching Iron Chef America one night, and Bobby Flay made a dish that looked so good I decided to try and make it. Ok, it's not that this was the only dish I have seen on Iron Chef that I thought was worth trying. It's the only one that I actually knew what was in the dish, and thought I could make it. I mean, have you seen some of the stuff they make? Sorry, I don't have an immersion circulator. Hell, I don't even have a potato masher!

I had tried to make this dish once before. It did not turn out so well. As in, my potatoes never cooked. Never! And, it was a little bland. So I had some new tactics for this time around! And you know what? It worked! The potatoes cooked and it was mmm mmm gooood.

I don't know where I got the proportions of vegetables that I used though. What I had written down (taken from my first attempt and other similar recipes found online) was 2 potatoes, 2 zucchini, and 2 tomatoes. Well I ended up with about 1 potato and 1 zucchini left, already sliced. So I just sliced the potatoes the other way to make little french fries and baked them with the tian. The zucchinis are going to be battered and fried tomorrow.

Vegetable Tian

1 potato, thinly sliced (1/8 in.)
1 zucchini, thinly sliced (1/8 in.)
2 tomatoes, sliced (1/4 in.)
2 Tbls olive oil
2 cloves garlic, sliced very thin
koser salt & black pepper
1 1/2 tsp thyme (1/2 tsp for each layer)
1/2 cup parmesan cheese (1/3 on each layer)
1/4 cup italian breadcrumbs

Preheat oven to 400 degrees. Toss the potato slices with the olive oil. Layer the potatoes on the bottom of an 8x8-in. casserole dish (overlapping a little). Sprinkle with salt, pepper, garlic, thyme, and parmesan cheese. Next layer the zucchini slices and sprinkle them the same. Then layer the tomato slices, sprinkle them the same, then add the breadcrumbs on top. Bake for 45-50 minutes.