Chef Tom Fraker

Roasted Vegetable Tian

Name: Roasted Vegetable Tian
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: French
Ingredients: 1 Melissa’s Organic Red Onion – sliced thin; 1 Zucchini – sliced thin; 1 Yellow Squash – sliced thin; 2 Roma Tomatoes – sliced thin; 1/2 lb. Melissa’s Dutch Yellow® Potatoes – sliced thin; 4 Tbsp. Extra Virgin Olive Oil – divided use; 1/8 tsp. Kosher Salt; 1/8 tsp. Freshly Ground Pepper; 1 cup Shredded Parmesan Cheese

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Cuisine

French

Servings

4 servings

Prep Time

10 minutes

Cook Time

1 hour

This is a beautiful French-inspired side dish that showcases layers of fresh vegetables and Melissa’s Dutch Yellow® Potatoes baked until tender and golden. Thinly sliced onions, zucchini, yellow squash, Roma tomatoes, and potatoes are arranged in an elegant pattern, topped with Parmesan cheese, and roasted to perfection with olive oil and simple seasonings.

Ingredients

1 Melissa’s Organic Red Onion – sliced thin
1 Zucchini – sliced thin
1 Yellow Squash – sliced thin
2 Roma Tomatoes – sliced thin
1/2 lb. Melissa’s Dutch Yellow® Potatoes – sliced thin
4 Tbsp. Extra Virgin Olive Oil – divided use
1/8 tsp. Kosher Salt
1/8 tsp. Freshly Ground Pepper
1 cup Shredded Parmesan Cheese

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Directions

Preheat the oven to 425ºF.
On a cutting board, make individual stacks of the vegetables in the order listed above (onion through potato). Drizzle the stacks with 2 tablespoons of olive oil and season with salt and pepper.
Lightly coat a baking dish with cooking spray. Lay the stacks into the dish and fan them out so that they are overlapping each other. Sprinkle them with the Parmesan cheese and cover with foil.
Place the dish into the oven and bake for 30 minutes. After 30 minutes, remove the foil and drizzle the vegetables with the remaining 2 tablespoons of olive oil. Bake, uncovered, for an additional 30 minutes. Serve hot.

Roasted Vegetable Tian