I served this side dish with the Saute of Louisiana Crawfish Vols-au-Vent. This was a big hit at the dinner party, as well as the main dish. It definitely impresses company! I will surely make it over and over. The acidity from the tomatoes pairs perfectly with the potatoes and zucchini. And who doesn't like sauteed onions? I think I can truthfully say that this is my favorite side dish, so please try it!!!
Ingredients:Olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 Tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Parmesan cheese
Directions:
Preheat oven to 375 degrees. Brush a 9x13-inch baking dish with olive oil. Heat 2 tablespoons olive oil in a saute pan, and cook the onions over medium heat until translucent, about 8-10 minutes. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only one layer. Sprinkle with the salt, pepper, thyme leaves, and thyme sprigs. Drizzle with 1 more tablespoon of olive oil, if desired. Cover the dish with aluminum foil and bake for 35-40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the grated cheese on top, and bake for 30 minutes more, or until browned. Serve warm.
Source: Annie's Eats .... originally from Barefoot in Paris by Ina Garten
1 comment:
Oh, my, this does look good! It would be pretty to serve at Christmas with the red of the tomato and the green on the squash. Honestly, I love the yellow crookneck squash best and think it might be great with this, too. The various texturesof the vegetables would be interesting together, too!
Illu mucho!
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