I absolutely love roasted vegetables.  I think they make really flavorful and simple side dishes.  Normally I just toss my veggie of choice with some olive oil, garlic and other seasonings and throw it into the oven.  I thought this dish seemed like a fancier way to do the same basic thing, but incorporating more flavors and looking far more impressive and colorful.  This consists of a base of sautéed onions, which is then topped with layered potato, tomato and zucchini slices, seasoned, and baked.  As an added bonus, this helped me find a way that I like to eat zucchini (another veggie I’m just beginning to warm up to).  I served this alongside some herb-marinated pork tenderloin and homemade rolls for a delicious meal.  I’ll definitely make this again, and think it would be perfect to serve for company.

My only comment regarding the recipe itself is that the quantities of vegetables should be approximate.  You will really only know how much of each you need once you begin layering (depending on your baking dish, how close together the slices are, etc.), so err on the side of having extra.  Also, Ina recommends using tomatoes, potatoes, and zucchini that are similar in diameter so that the slices look uniform.  I was unable to find a zucchini even close to the size of potatoes or tomatoes, so I just cut the slices on the diagonal to give a wider appearance. 

Vegetable Tian
Serves 4-6

Olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 lb. medium round potatoes, unpeeled (I used golden potatoes)
3/4 lb. zucchini
1 1/4 lb. medium tomatoes
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tbsp. fresh thyme leaves, plus extra sprigs
2 oz. Gruyere cheese, grated (I used Parmesan)

Preheat the oven to 375 degrees.  Brush a 9×13″ baking dish with olive oil.  Heat 2 tablespoons olive oil in a sauté pan, and cook the onions over medium heat until translucent, about 8-10 minutes.  Add the garlic and cook for another minute.  Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices.  Layer them alternately in the dish on top of the onions, fitting them tightly, making only one layer.  Sprinkle with the salt, pepper, thyme leaves, and thyme sprigs.  Drizzle with 1 more tablespoon of olive oil, if desired.  Cover the dish with aluminum foil and bake for 35-40 minutes, until the potatoes are tender.  Uncover the dish, remove the thyme sprigs, sprinkle the grated cheese on top , and bake for 30 minutes more, or until browned.  Serve warm.

Source: adapted from Barefoot In Paris by Ina Garten