Veggie Tian from the Garden. Have you tried it?
We have a large garden producing lots of squash and a friend told me about "tian" and sent me a recipe! Oh my gosh, it is sooo good. I have to share my version of it with you! It looks complicated but it's really simple.
Preheat your oven to 400°. Lightly coat a pie pan with cooking spray or oil.
I use my Instant Pot for all kinds of cooking and food prep like this. Select the Sauté setting and cook up a small onion or more if you want extra! Crush a couple cloves of garlic and throw that in there. Cook till it's golden, then spread out over the bottom of your pie pan.
I use my Instant Pot for all kinds of cooking and food prep like this. Select the Sauté setting and cook up a small onion or more if you want extra! Crush a couple cloves of garlic and throw that in there. Cook till it's golden, then spread out over the bottom of your pie pan.
I brought in fresh tomatoes, yellow squash and zucchini from our garden!
Next, slice them up! Ok, I never said I was Pioneer Woman. LOL
Arrange them one after another around the plate. I even added some sliced Hungarian Sweet Peppers and some leaves of basil. Some people slice potatoes and put in there too. I drizzled some olive oil across the top and then spread some of my homemade basil pesto sauce all over it, then sprinkled some pepper and seasoning. There's a seasoning you can get that's no salt and it tastes good!
Doesn't it look pretty? Not done yet! Cover it with foil and bake in the oven for 30 minutes!
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Last step. Take out of the oven, remove the foil and add cheese, then bake for another 15 minutes. I added Parmesan cheese, about a fourth cup sprinkled around and in between spaces. We like cheese! It is normally topped with Mozzarella but I didn't have any. I had Monterey Jack. Use what'cha got, my friend at Texas Homesteader says! She has great ideas and recipes galore!
Cooked it till it was golden and soooo good!!! It's even good cold. We had this one night with a big salad and it hit the spot!
INGREDIENTS
- Oil or cooking spray
- Tablespoon olive oil or more for drizzling (optional Pesto sauce)
- 1 mediium to large onion, diced
- 2 garlic cloves, crushed
- 1 medium zucchini, thinly sliced
- 1 medium yellow squash, thinly sliced
- 1 - 2 tomatoes, thinly sliced
- 3 Hungarian sweet peppers, seeded and thinly sliced (optional)
- Fresh Basil leaves (optional)
- 1/4-1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 Tablespoons grated Parmesan cheese
- 1/4 cup shredded Mozarella cheese
INSTRUCTIONS
- Preheat oven to 400°, lightly coat a deep dish pie pan with oil or use a nonstick coating.
- Using an Instant Pot, (or a medium pan) set to sauté and cook chopped onion and garlic till soft and transluscent. 5-7 minutes. Spread cooked onion and garlic on the bottom of the pan.
- Alternate sliced veggies, standing them on edge, all the way around the pan, filling in the middle, adding any extra veggies if desired.
- Drizzle 1 tablespoon olive oil and season with salt, pepper. If you have pesto sauce, spread it around too, If not, use Italian seasoning. Stuff fresh basil leaves in between a few of the sllices (optional). Cover with foil and bake covered for 30 minutes.
- Remove aluminum foil and sprinkle Parmesan cheese and then Mozarella on top. If you don't have Mozarella, use what you already have! Put back in oven and bake uncovered for 15 minutes or till cheese is golden brown.
I hope you try this recipe and let me know how you liked it! I can't wait to make another pan of it after we are done eating the first one!
Happy eating!
Cheryl @picklecreekranch
Happy eating!
Cheryl @picklecreekranch
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