Summer Vegetables Tian

Its amazing how life changes you, when I was a kid I hated food with my guts, my mother had to put me in time out every single lunch time or dinner. Then I would spend hours crying sitting on the table with a cold plate of food in front of me. But she never gave up; even if I had to spend the whole day there I would have to eat that food. I know?. I was a pain in the neck. Now my life is around food, think about food, taking food pictures, watching food programs, who new? Yesterday when I came back from the Farmer?s Market I had all this beautiful veggies, so colorful that I immediately started to look in my books for some recipes to show them of. Vegetables Tian was perfect to put them together, and easy too.

Preheat the oven to 375 degrees F.

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium sauté pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish. Slice the potatoes, zucchini, eggplant, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.