Vegetable Tian
Serves: 3
Darlene Legros
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
55
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 tbsp
Thyme Leaves (fresh)1 tsp
Kosher Salt1 cup
Grated Parmesan (finely)Directions:
1
Preheat oven to 425°F
2
Combine vegetables in a large bowl
3
Combine oil, 2 tablespoons butter, and anchovies in a small skillet and cook over medium heat, stirring and mashing anchovies with a wooden spoon until they dissolve, about 2 minutes
4
Add garlic and stir until garlic is softened but not browned, about 1 minute
5
Stir in thyme, salt, pepper, and nutmeg
6
Pour mixture over vegetables; toss gently to coat
7
Butter baking dish
8
Arrange vegetables upright in dish, alternating the vegetables and placing them in tight concentric circles
9
Bake until vegetables are almost tender and lightly golden, about 20 minutes
10
Remove from oven and sprinkle with cheese
11
Bake until cheese is melted and vegetables are fully cooked, 10 minutes more
12
Preheat oven to 425°F
13
Combine vegetables in a large bowl
14
Combine oil, 2 tablespoons butter, and anchovies in a small skillet and cook over medium heat, stirring and mashing anchovies with a wooden spoon until they dissolve, about 2 minutes
15
Add garlic and stir until garlic is softened but not browned, about 1 minute
16
Stir in thyme, salt, pepper, and nutmeg
17
Pour mixture over vegetables; toss gently to coat
18
Butter baking dish
19
Arrange vegetables upright in dish, alternating the vegetables and placing them in tight concentric circles
20
Bake until vegetables are almost tender and lightly golden, about 20 minutes
21
Remove from oven and sprinkle with cheese
22
Bake until cheese is melted and vegetables are fully cooked, 10 minutes more