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Cari's JBO Market Veggie Tian

From Jonesborough Locally Grown

<p>I made this using ingredients from the <span class="caps">JBO</span> Market, with the exception of the olive oil. It can be made vegan by leaving out the cheese, and gluten free by leaving off the breadcrumbs. Eggplant can also be used in place of, or in addition to, the other sliced veggies. Just slice thin and salt for a while to let it sweat, and rinse off.</p>
Source: Cari Jarman (Entered by Karen Childress)
Serves: 4 as a main, more if used as a side

1 tbs olive oil
1 med onion
2 cloves minced garlic (or to taste)
1 med tomato
1 med potato
1 med yellow squash
1 med zucchini
1 tsp dried thyme (1 TBS if using fresh)
1 cup shredded or crumbled cheese
1/2 cup bread crumbs
salt and pepper to taste

Step by Step Instructions
  1. Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).
  2. While the onion and garlic are sautéing, thinly slice the rest of the vegetables about 1/4". Slice the potatoes a bit thinner than the rest - they take longer to cook otherwise
  3. Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
  4. Cover the dish with foil and bake for 30 minutes. wn
  5. Remove the foil, top with cheese and breadcrumbs and bake for another 15-20 minutes or until the cheese is golden brown