Learn about Karen and Drew Clark's spice blend company and how to use one of their most popular spice blends, DaK's Green Zest, in a delicious and healthy vegetable tian
DaK's Green Zest Vegetable Tian (Casserole)
Tian refers to a dish that has many ingredients which are layered. Vegetable Tian are typically found in France; however, they are a great dish for spring and summer when there are many fresh produce available at the market. Vegetable Tians typically consist of a variety of vegetables that are sliced thinly, layered and then baked in the oven. Consider using onions, squash, zucchini, eggplant, potatoes, and tomatoes. Some recipes use cheese while others do not.
1 large sweet yellow or Vidalia onion
2 cloves of garlic minced
1 russet potato
1 yellow squash
2-3 Roma tomatoes
4 tablespoons of olive oil
½ cup of crumbled feta cheese or parmesan cheese
¼ cup of bread crumbs (optional)
2-3 tablespoons of DaK's GREEN ZEST
Preheat oven to 375. Lightly coat a baking dish with olive oil
Slice the onion, potato, zucchini, and yellow squash into 1/8 inch rounds. Using a mandolin or veggie slicer would help with this process. Cut the tomatoes into ¼ inch slices and then cut in half.
Heat one tablespoon of oil in a skillet over medium heat. Add the onion and sauté until translucent, about 6 minutes. Add the garlic and cook for another 2 minutes. Transfer the onion mixture into the prepared baking dish and spread evenly on the bottom set aside.
In a large bowl, combine the potato, zucchini, squash, and tomatoes. Add the remaining 3 tablespoons of olive oil. Toss to coat veggies with oil. Add the GREEN ZEST and toss to coat. Arrange the vegetable slices over the onion mixture in overlapping rows. Sprinkle cheese and bread crumbs (optional) on top.
Cover the dish with aluminum foil and bake for about 30-40 minutes. Uncover and bake for additional 10-15 minutes until top is brown, cheese has melted, and vegetables are tender. Serve while hot.
This is a great side dish for grilled chicken, fish, or shrimp. Use GREEN ZEST as the rub…