Tian -- Parmesan


Parmesan Vegetable Tian


Yield: Makes 4-5 side dish servings

Ingredients:

Nonstick cooking spray
1 tablespoon olive oil, plus more for drizzling
1 large yellow onion, small diced
2 garlic cloves, minced
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 medium baking potato, thinly sliced
2 medium Roma tomatoes, thinly sliced
Heaping 1/4 teaspoon Italian seasoning
Salt and freshly cracked pepper, to taste
1/4 cup shredded mozzarella cheese
2 Tablespoons freshly grated Parmesan

Directions:

Preheat oven to 400 degrees F. Lightly coat a round pie pan with nonstick cooking spray. Set aside.
In a medium pan, heat olive oil. Once hot, add chopped onion and garlic, cooking until soft and fragrant, 5-7 minutes. Spread the onion and garlic mixture on the bottom of pan. Evenly arrange the sliced vegetables on top, alternating as you go. Once you get all the way around, continue layering to fill the middle until no open space remains.

Drizzle all over with 1 Tablespoon olive oil and sprinkle with Italian seasoning, salt and pepper. Cover with aluminum foil and bake covered for 30 minutes.

Remove aluminum foil and sprinkle with mozzarella and Parmesan. Return to oven and bake uncovered for an additional 15 minutes, or until cheese is golden brown.
Enjoy!
TIPS
The vegetables should be sliced into 1/8”-thick rounds. You can use a mandolin, just make sure the blade thickness is 1/8”, otherwise you may end up with too-thin slices.
Try to layer vegetable slices of the same diameter with each other, as this makes layering easier.
                                --from the Comfort of Cooking.  She adapted it from The Blond Cook

Red Cabbage (German style)

l medium red cabbage, shredded
2 cooking apples, grated
1 small onion, grated
2 T. bacon fat
1/2 plus cup of sugar
1 bag leaf
1 whole cinnamon stick
pinch nutmeg
Enough water to cover bottom of pan.

Combine all ingredients and simmer one hour.  Make a paste of 1/2 c. red wine vinegar and 2 T. flour.  Add to cabbage and cook until thickened.  Add salt and pepper to taste.

From Sister Judy Peterson (Nauvoo)