This has been a week of celebrations for those in the Judeo-Christian faiths and a big part of those celebrations is the food! Easter dinner for me growing up in Texas was almost an identical repeat of Thanksgiving. We would gather, eat turkey, ham, stuffing, green bean casserole and we would watch the Texas Longhorns play.
A few weeks ago I was looking to make a fun side dish to accompany an otherwise unremarkable dinner at home when I stumbled upon a recipe for a Veggie Tian (whatever that means). It was a mixture of veggies and potatoes baked with parmesan so I took a few ideas, created my own version and called it a roasted veggie gratin. Last week, I had the pleasure of joining my person at a Seder for the first night of Passover and I decided to bring this as a side dish.
As most great dishes do, this one began with garlic and onions.
First I sautéed garlic and onions in some olive oil.
I greased a square baking dish and spread the garlic and onion mixture along the bottom of it.
Then I cut tomatoes, potatoes and zucchinis.
I cut the vegetables about a quarter of an inch thick and pre-heated the oven to 350 degrees.
Arrange in a spiral fashion and sprinkle with salt, pepper, etc.
The “etc” here can be whatever you’re into. I’m a cumin-cayenne kinda gal so I added those. I think the original recipe called for thyme and rosemary, so whatever taste you’re going for ought to do just fine. Bake for 35 minutes.
After 35 minutes add parmesan cheese and pop that baby back in!
Let it bake for another 25-35 minutes or until the cheese has browned.
Serve immediately and enjoy 🙂
I hope everyone had a wonderful Passover and Easter!!
Eat. Read. Ask. Do. Be. 