This vegetable recipe is delicious and is from Ina Gartens "Barefoot in Paris". The vegetables sit on a bed of sauteed onions and garlic. It's a little bit fiddly to put it together and there is a lot of prep, but the taste is fantastic and it's totally worth the effort. It tastes even better the next day. The photos are obviously the uncooked version, and I'll update with a "cooked" photo after I've baked it.
Olive Oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes (yukon gold work really well in this dish)
2 large zucchini
About 5 large plum tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese grated.
Preheat the oven to 375 degrees.
Brush a 9 x 13 x 2 baking dish with olive oil. My dish is actually smaller than this, but you can make this with any sized dish. In a medium saute pan, heat 2 tablespoon of olive oil and cook the onions over medium - low heat for 8-10 minutes, until translucent. 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 slat, pepper, thyme leaves, and thyme sprigs, and drizzle with 1 more table spoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remover the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes, or until browned. Serve Warm.
When I made this dish the first time I also turned on the broiler for about 5 minutes at the end, just to brown it up nicely.
Update:
Totally yummy and makes the kitchen smell great!!!
