A versatile side dish for almost any meal, I’ve served this with roast beef, Italian fried chicken, skillet pork chops, and many other dishes. Vegetable Tians are so pretty to look at, you might think they are a complicated side dish. My youngest son helped me layer this one: he calls it a vegetable puzzle. Layer the alternating slices around the dish and fit them in as best you can.
The beauty of the tian is really in how simple it is. You aren’t standing over a stove sautéing anything more than the onions. Once everything is in the dish, cover it, bake, and walk away. That is my favorite kind of cooking!
ONE YEAR AGO TODAY: Roasted Cherry Frozen Yogurt TWO YEARS AGO TODAY: Baked Peach Oatmeal Cups THREE YEARS AGO TODAY: Pineapple Orange Julius Smoothie
