Vegetable Tian
Nutrition
Calories: 421 kcalCarbohydrates: 84 gProtein: 18 gFat: 15 gSaturated Fat: 9 gSodium: 104 mgFiber: 20 gSugar: 14 gVitamin A: 279.425 IUCalcium: 207 mgIron: 14 mg
Ingredients
- 2 tablespoon olive oil or needed amount for cooking
- 1 whole onion thinly sliced
- 1-1/2 lb. tomatoes peeled, seeded and diced
- 2 whole portabella mushroom thinly sliced
- 4 whole potatoes thinly sliced
- 2 whole Garlic cloves finely minced
- 16 oz spinach stem removed
- 1 pinch rosemary
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 375° F. In a heavy-bottomed skillet, heat a little olive oil over medium heat and gently cook the sliced onion with a pinch of salt for 3 minutes, without allowing to color. Add the seeded and diced tomato and cook gently for 7 minutes. Season to taste, transfer to a bowl and set aside.
- Sauté the mushrooms in a little olive oil over high heat for 3 - 4 minutes. Drain off any excess moisture. Season to taste, remove and set aside.
- Sauté the potatoes in batches in some olive oil, over medium-low heat for 3 minutes. Return all the potatoes to the pan, add the garlic and cook for another minute. Season with salt and freshly ground black pepper and drain on paper towels.
- Arrange a layer of potatoes in the bottom of a 2-quart, 8-inch-diameter round or oval baking dish and cover with a layer of the mushrooms, followed by a layer of spinach, then a layer of tomatoes. Bake for 30 - 45 minutes, covered with waxed paper. Sprinkle with rosemary leaves and parsley before serving.