Saturday, May 19, 2012
This is a very easy side dish and a great way to make your vegetables a bit more interesting.
Serves 3-4 people (you can add or take away vegetables to make the serving fit you)
2 Tbs olive oil
1 large onion, sliced
2 cloves garlic, minced
1-2 potatoes, sliced (no need to peel) -ours were tiny so we used lots
3 large tomatoes
Other vegetables of choice - we used some red bell pepper and mushrooms. Yellow squash also is very common.
salt and pepper
1/2 cup grated Parmesan cheese
Preheat the oven to 190 C (375 F)
Heat one tablespoon of the olive oil in pan over medium heat. Add the onions and cook until they are soft and translucent. Toward the end of cooking the onions add the garlic.
During this time you can slice all of your vegetables. Keep the slices (especially the potatoes) rather thin.
When the onions and finished remove from heat and spread on the bottom of an oven safe pan.
Layer the vegetables in the oven-safe pan over the onions. You should place the vegetables standing up (so each is sticking up). Alternate different types of vegetables. This is best done in a round dish because the spiral look is very pretty but since we did not have a good dish we used a rectangle.
Only do one layer of vegetables so once you run out of space you are finished.
Season with salt, pepper and thyme (depending on your taste preference). Drizzle the other tablesppoon of olive oil and cover with aluminum foil (you will use the cheese later).
Cook for 35 minutes, uncover and sprinkle the Parmesan cheese on top and bake uncovered for another 30 minutes or until the vegetables are soft. For some reason ours took about 1 1/2 hours total.
This recipe was adapted from For the Love of Cooking