Summer Vegetable Tan

When I first saw this recipe on Pinterest I thought three things:

  1. This reminds me of the dish in the movie Ratatouille
  2. This looks really good and I should try it sometime
  3. I probably won’t try it anytime because it looks way too complicated, but I’ll pin it just in case the mood strikes

Two+ years later I had a mandolin that I loved and the mood struck. And you know what, it wasn’t nearly as complicated as I thought it would be!!! Using the mandolin certainly made things easier (except the tomatoes. Those I had to cut by hand and I had to leave room for error when buying my tomatoes), 
 but that wasn’t what I was most concerned with. For some reason I was concerned the vegetables wouldn’t stand properly. Well, they did. I mean, it took two hands, but they stood fine and dandy.

It looked pretty darn delicious too! After I made this, I was actually ashamed I kept this recipe on my Pinterest board for so long without giving it a try. This recipe only took about 20 minutes to prep (although it could have been done in 10-15 if I wasn’t playing with my daughter at the same time). It takes about 45 minutes to cook in the oven, which left me plenty of time to do the yoga I slept through this morning 🙂

Summer Vegetable Tan Cooked 2

Are there any recipes you have been scared to try come to find out there was no reason to be?? What about recipes you are still scared to try?? Share them in the comments below!


Summer Vegetable Tan
Recipe adapted from Budget Bytes

Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
4-5 garlic cloves, minced
2 zucchini thinly sliced
1 yellow squash thinly sliced
1 russet potato thinly sliced
2-3 medium tomatoes thinly sliced (depending on how bad you are at using a knife to cut a tomato. I need to round up)
salt and pepper to taste
2-3 sprigs fresh thyme
1 handful shredded Italian cheese

Instructions
1) Preheat the oven to 400 degrees. Prepare an 8×8 baking dish with non-stick spray
2) Saute the onion and garlic until slightly browned, about 6-8 minutes. Once browned, spread on the bottom of the prepared baking dish.
3) Vertically place the thinly sliced vegetables in an alternating pattern. Sprinkle the top generously with salt, pepper, and fresh thyme.
4) Cover the dish with foil and bake for 30 minutes.
5) Remove the foil, top with cheese, and bake for another 15-20 minutes or until the cheese is golden brown.
6) Remove from oven and enjoy 🙂

FYI: This dish is also excellent leftover!

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