Vegetable Tian Cook Time: 1 hour Serving Size: Serves 4 Adapted from Barefoot in Paris Ingredients 2 tablespoons extra-virgin olive oil 2 large yellow onions, thinly sliced 1/2 teaspoon Celtic sea salt 2 cloves garlic, minced 1 teaspoon dried thyme 4 large zucchini, sliced into thin coins 6-7 small yukon or yellow potatoes, sliced into thin coins 4-5 Roma tomatoes, sliced into thin coins 1 tablespoon extra-virgin olive oil 1/4 teaspoon dried thyme Celtic sea salt Freshly ground black pepper 1/2 cup grated Gouda or Pecorino Romano cheese Instructions Preheat oven to 375 degrees F and adjust rack to middle position. Heat oil in a large skillet over medium heat. Add the onions and salt and cook for about 10 minutes until soft and just beginning to caramelize. Add garlic and thyme and cook, stirring frequently, until fragrant, about 1 minute. Spread onion mixture in the bottom of an 10-inch diameter baking dish. Layer tomatoes, potatoes and zucchini in alternating layers (as shown in photo above). Drizzle with olive oil and season with thyme, salt and pepper. Sprinkle with cheese. Place a piece of parchment paper over dish followed by a piece of foil (I do this because I prefer that the aluminum doesn’t touch the food). Wrap the foil tightly around the dish. Bake for 30 minutes, remove foil and parchment and bake for an additional 25 minutes, until golden brown and bubbly. Serve.