Recipe for Farm To Table Veg Tian made with small potatoes (2)

Farm-to-Table Vegetable Tian

Name: Farm-to-Table Vegetable Tian
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: ¼ c. olive oil, divided; 3 large shallots, sliced; 4 cloves garlic, finely chopped; Coarse salt and freshly ground pepper, to taste; 24 oz. Tasteful Selections® potatoes, halved; 2 medium zucchini, cut into ¼-inch slices; 3 large plum tomatoes, sliced; ½ c. fine dry breadcrumbs; ⅓ c. grated Parmesan cheese; 1 tbsp. fresh thyme leaves or ½ tsp. dried thyme

A variation of classic potato recipes featuring layered vegetables served as a casserole.

Recipe Courtesy of: Lisa Golden Schroeder, cookbook author, editor and blogger at Foodesigns

Prep15

Cook1

Total Time1 15

Serves6

Course Dinner, Side Dish

Variety Fav(s) Honey Gold®

Cook Type Oven

Dish Type Healthy

Season Fall, Summer

Ingredients

¼ c. olive oil, divided
3 large shallots, sliced
4 cloves garlic, finely chopped
Coarse salt and freshly ground pepper, to taste
24 oz. Tasteful Selections® potatoes, halved
2 medium zucchini, cut into ¼-inch slices
3 large plum tomatoes, sliced
½ c. fine dry breadcrumbs
⅓ c. grated Parmesan cheese
1 tbsp. fresh thyme leaves or ½ tsp. dried thyme

Instructions

Preheat oven to 375-degrees. Lightly brush a 2-quart baking dish or casserole with oil. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add shallots and garlic; sauté about 6 minutes, or until very tender. Spoon into baking dish; top with potatoes. Season well with salt and pepper.
Arrange the zucchini, yellow squash, and tomatoes alternately on top of potatoes, fitting them in tightly. Drizzle with two tablespoons oil; season with salt and pepper. Cover with foil; bake 45-50 minutes, or until potatoes are tender.
Mix remaining 1 tablespoon oil with the breadcrumbs and cheese; sprinkle over the vegetables. Bake uncovered about 15 minutes longer, or until golden and crisp. Sprinkle with thyme.