As I find myself living at my friend Melissa’s house since my move to Denver, I realize until all of my own kitchen things make the journey to Denver I will be faced with continuing my blog without any of my normal kitchen ware. So, since the blog must go on, I figured jump right in, new gadgets, serving dishes, pot and pans (thanks Melissa).
The first thing I find is a black cutting board and a purple slicing knife. Far cry from my boring, bland wood cutting board and silver knives at home. So, I think to myself, maybe it’s time for a little color in my life. So, I decided to make this lovely vegetable medley combining all sorts of colorful veggies, in my new temporary kitchen. The end result of my experiment in color turned out quite nicely. The vegetables were done perfectly, still with a slight crunch and wonderful flavor. And just in-case you were wondering what a tian is, well here is the definition. Tian: A mixture of roasted vegetables cooked in a shallow dish, usually with cheese or au gratin.
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 1 teaspoon minced garlic
- 1 medium zucchini
- 1 medium yellow squash
- 1 medium potato
- teaspoon dried thyme
- salt and pepper to taste
- 1 cup shredded Italian blend cheese
- cooking spray
1. Preheat oven to 400°. Spray 8×8 square baking dish with nonstick cooking spray and set aside.
2. Finely dice onion. Place onion and garlic in skillet and saute over medium heat until onions are
clear (about 5 minutes).
4. Spread cooked onion and garlic mixture into bottom of baking dish. Next place sliced vegetables
7. Serve and Enjoy.