Veggie Stack

Every year we look for a new way to serve up the veggies that seem to grow wild in the garden.



Studio 5 contributor Becky Low shares the recipe to relieve that garden overload.

Vegetable Tian
1-2 tablespoons melted butter

4-5 medium vegetables (see below**)

2-4 ounces pepperoni or ham slices, optional

garlic or regular salt to taste

fresh ground pepper to taste

1-2 teaspoons dried Italian seasoning, to taste

¾ cup shredded Mozzarella cheese

¼ cup shredded Parmesan cheese


Preheat oven to 400 degrees. Lightly butter sides and bottom of Tian* (glass pie plate, 9×9 square baking pan, or shallow casserole dish); set remaining butter aside.



Wash vegetables, scrub or peel potato, thinly slice (⅛-inch thick). Alternating stack slices of vegetables and optional meat; lay stacks in prepared Tian (baking dish). Drizzle with remaining butter. Sprinkle with garlic salt, pepper and Italian seasoning. Cover with foil and bake 30 minutes; remove foil, sprinkle with cheeses and bake 15-20 minutes longer or until cheese is light golden brown.



Notes:

Great fresh vegetable side dish! Using 4-5 vegetables in the dish will be enough to serve 4-6 people.



* Tian is French word to describe a shallow earthenware casserole or baking dish – as well as the food it contains, originally mixed vegetables with cheese. Pie plates, 9×9 or 9×13 pans work well.



**Try Roma tomatoes, baking potato, yellow summer squash, zucchini, eggplant, sweet potato, Portobello mushroom, onion – and/or other vegetables of choice.



Other suggestions: some recipes recommend sautéing onions with garlic and placing in the bottom of the dish, under the stacked veggies. Others suggest placing thin slices of garlic in the stack. Try different herbs of your choice, or narrowing the vegetable selection down to 2 or 3.



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