Our Lissa (Ilissa) as we call her is becoming a good cook in her own right. She's a big girl now with her first job and living in the big city, she has started, as her traveling permits, to cook when inspiration or an event calls for it. Her recent Pinterest (www Pinterst.com) feed find resulted in this healthy dish. Our family loves zucchini, squash, onions and potatoes, so this dish naturally marries the four. I think her picture below speaks for itself. She sent me the before and after.
She now has the honor of making this when she come home for dinner during our county festival. Proud of you Ilissa! Your family won't starve one day and you and Bethany can carry on the The Ranch Kitchen blog!! Hugs!
The recipe hails from the site Budget Bytes via Pinterest http://www.budgetbytes.com/2011/08/summer-vegetable-tian/. If you want to know exactly how much the approximate cost for a dish like this is, this site will spell it out for you.
Summer Vegetable Tian
By Budget Bytes
1 Tbsp olive oil
1 medium yellow onion
1 tsp minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp dried thyme
to taste salt & pepper
1 cup shredded Italian cheese
Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).
While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.