Wednesday, June 27, 2012

Summer Vegetable Tain

What a wonderful dish and a great use of fresh garden veggies. The recipe called for tomatoes but I was out so I substituted sweet red bell pepper. We loved it this way, next time I will use the tomatoes and see which way we prefer. You can decide as well, let me know.


I would love some feedback on these recipes. If you try one, please come back and let me know if you followed the directions, did your own thing and what the response from your family was.


Enjoy!


Summer Vegetable Tain


1 TBSP olive oil
1 med. squash
1 med. zucchini
1 med. potato
1 med. tomato
1 tsp minced garlic
1 tsp dried thyme
1 cup Italian cheese
1 onion diced


400 degree oven
8 or 9 inch square baking dish


Saute onion and garlic in oil. Thin slice the remaining vegetables. Spray a 8 x 8 baking pan. Spread the onion and garlic on the bottom. Place thin sliced vegetables in the pan, standing up. Alternate the vegetables. Squash, zucchini, potato, tomato and continue in rows until the pan is full. Now sprinkle with thyme, salt and pepper. Bake for 30 minutes covered with foil. Then uncover and top with cheese and bake another 20 minutes.



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