Vegetable Tian

 I just realized that I had not posted the prettiest vegetable dish made from the 2012 garden. 

I made this Vegetable Tian Sept 9, 2012, when for the first and only time ever, our garden produced a green zucchini, a yellow squash, and tomatoes, all with the same diameter.

Underneath the summer squash and tomatoes are sautéed onions, garlic, and sweet red pepper (a little salt and pepper). On top, fresh thyme and rosemary drizzled with olive oil.

Cover with foil and bake for 30 minutes at 350-375 degrees, remove foil, add a sprinkling of fresh grated parmesan cheese on top, and bake for 10-15 minutes more.

This tasted wonderful-so fresh! Most recipes taste great when the ingredients are picked from the backyard garden minutes before cooking, but this one is especially pretty. Its good looks didn't stop the two of us from devouring almost the whole thing at once.

Update: Aug 22, 2013.  While not quite as equally sized as last year, today's garden brought forth one yellow squash, one green zucchini, one striped zucchini, and some tomatoes that were sort of close in size.  It is in the oven now. mmm.