Veggies

Vegetable Tian

Vegetable Tian… oohh…. sounds fancy!

A tian means layered casserole cooked in a shallow dish.  Not so fancy but oh-so-tasty!

This is a great side paired with many different proteins and is awesome as a leftover lunch

Scrub 2 1/2 pounds of russet potatoes (or any potato you prefer) and poke holes with a fork

Peel 2 1/2 pounds of beets – I’ve used a mix of red and gold

Peel & slice 3 medium onions and set aside for assembly

Roast the potatoes & beets in a 400 degree F oven on a sheet pan lined with parchment or foil (makes clean up easier!)

The potatoes will take about 45-50 minutes and the beets about an hour.  I’m giving estimates here because the sizes vary.  Both the potatoes and beets are done when a knife slides through easily

Remove from oven, let cool enough so you can slice each one, about a 1/4″ thick

Arrange on a sheet pan to make the assembly process easy

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Drizzle with olive oil, and sprinkle on Everyday Seasoning of kosher salt, black pepper, garlic powder and onion powder.  Then sprinkle on some basil as well

Let’s assemble!

In a casserole dish sprayed with cooking oil or olive oil, start layering the potatoes, beets and onions so they are standing on their side

Keep layering…

Drizzle with more olive oil and another sprinkling of the spices

Now for the fun part.  I’m going to add in some roasted garlic to add a nutty, delicious flavor

Show me how to roast garlic

Nestle about 20 roasted garlic cloves (or more if you’re like me and LOVE roasted garlic!) in between the layers.  Oh mama

Cover and bake for about 40 minutes at 375 degrees F

While you’re waiting, thinly shave about 2 ounces of fresh Parmesan cheese and finely chop 1/4 cup of fresh parsley

This is good enough to eat already, but wait, there’s more!

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Remove the veggie tian from the oven, uncover and top with the shaved Parmesan.  Return to the oven, raise the temperature to broil and cook only about another 5 minutes until the cheese is bubbly

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Top with the fresh parsley & serve!

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Enjoy!

Simply Sundays! ~ Vegetable Tian

  • Servings: 6-8
  • Difficulty: Medium
  • Print

Ingredients

2 1/2 pounds of russet potatoes

2 1/2 pounds of beets

3 medium onions

Everyday Seasoning of kosher salt, black pepper, garlic powder and onion powder

Dried basil

Olive oil

20 roasted garlic cloves

2 ounces of fresh Parmesan cheese

1/4 cup of fresh parsley

 

Directions

Preheat oven to 400 degrees F

Scrub 2 1/2 pounds of russet potatoes and poke holes with a fork; peel 2 1/2 pounds of beets & peel & slice 3 medium onions

Roast the potatoes & beets in a 400 degree F oven on a sheet pan lined with parchment or foil

The potatoes will take about 45-50 minutes and the beets about an hour.  I’m giving estimates here because the sizes vary.  Both the potatoes and beets are done when a knife slides through easily

Remove from oven, let cool enough so you can slice each one, about a 1/4″ thick; arrange on a sheet pan to make the assembly process easy; lower oven to 375 degrees F

Drizzle beets & potatoes with olive oil, and sprinkle on dried basil and Everyday Seasoning of kosher salt, black pepper, garlic powder and onion powder

In a casserole dish sprayed with cooking or olive oil, start layering the potatoes, beets and onions so they are standing on their side

Drizzle with more olive oil and another sprinkling of the spices; nestle about 20 roasted garlic cloves in between the layers

Cover and bake for about 40 minutes at 375 degrees F

Thinly shave 2 ounces of fresh Parmesan cheese and finely chop 1/4 cup of fresh parsley

Remove the veggie tian from the oven, uncover and top with the shaved Parmesan.  Return to the oven, raise the temperature to broil and cook only about another 5 minutes until the cheese is bubbly

Top with the fresh parsley & serve

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