Friday, October 25, 2013

Vegetable Tian

from Martha Stewart's Cooking School

Preheat oven to 400F degrees.

Garlic Bulb
Olive Oil
1 large Yellow Squash or two small ones, sliced across
1 large Japanese Eggplant or two small ones, sliced across
1 medium Zucchini, sliced across
4 Plum or Roma Tomatoes (ooops, I only bought one), sliced across
1 med Red Onion, sliced across
Kosher Salt and Fresh Ground Pepper
Fresh Sprigs of Thyme, Rosemary, Oregano or Marjoram

I'm roasting mine in my 10" skillet.  Take a garlic clove and rub it on the inside of the skillet or pan.

Take the sliced vegetables

Place vegetables in the skillet in line, in any kind of order.  Throw in the garlic, skin on (they will cook and carmelize - trust me on this)

Sprinkle on the salt and pepper along with the fresh herb.  Place a couple of springs on top.  Drizzle on the olive oil.  Place in preheated oven for 45 minutes, stirring half way through.

Remove from oven

and enjoy with your favorite main entree.

I watched Martha Stewart make this on her cooking show yesterday and it's exactly what I've been looking for.  I have doctors order to eat a lot of fruits and vegetables and I'm trying my best to comply.  The aroma from these vegetables cooking in the oven was incredible!  I couldn't wait to sink my teeth into a plateful of vegies . . . , which is what I did.  My doctor would be proud :)

It's the weekend, savor every moment!

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