Barefoot Contessa's Vegetable Tian ( Ina Garten )

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• olive oil
• 2 large yellow onions, cut in half and sliced
• 2 garlic cloves, minced
• 1 lb medium round potato, unpeeled
• 3/4 lb zucchini
• 1 1/4 lbs medium tomatoes
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon fresh thyme leave, plus extra
• fresh thyme sprig
• 2 ounces gruyere cheese, grated

Recipe

• 1 preheat the oven to 375 degrees f.
• 2 brush a 9 by 13 by 2-inch baking dish with olive oil.
• 3 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.
• 4 add the garlic and cook for another minute. spread the onion mixture on the bottom of the baking dish.
• 5 slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices.
• 6 layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer.
• 7 sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil.
• 8 cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender.
• 9 uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned.
• 10 serve warm.