Monday, July 1, 2013

Vegetable Tian

The garden is beginning to produce. Summer is here full-on and I fully intend to embrace its fruits! Here is a good way to bask in summer's goodness:
Vegetable Tian
Bacon pieces
Fresh basil
Shredded mozzarella cheese
Thinly chop an onion, a zucchini, a yellow squash and several tomatoes.
(I didn't have very many ripe for this particular pie, but if possible use more than shown here.)
Standing the vegetables up on their sides, pack them into a pre-baked pie shell.
(This is a great time to get the kiddos to help--it's fun to make the vegetables look as much like a swirl or rose petals as possible.)
Sprinkle all the vegetables with chopped fresh basil and bits of bacon.
Cover the whole pie generously with shredded mozzarella cheese and bake at 350 degrees until the cheese is slightly browned and the vegetables are cooked but still crisp.
Yes, the directions are vague, but really other than super over-cooking, I don't think this dish can be messed up.
For best serving results, let the tian cool for 15-20 minutes. Serve warm.
It is melt-in-your-mouth summer goodness!

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