Vegetable Tian

Saw a picture today. Had to eat it today.

Vegetable Tian

1 tablespoon olive oil

1 medium yellow onion, finely diced

1 teaspoon minced garlic, minced

1 medium zucchini, thinly sliced

1 medium yellow squash, thinly sliced

1 medium potato, thinly sliced

1 medium tomato, thinly sliced

1 teaspoon dried thyme

salt & pepper to taste

1 cup shredded Italian cheese

1. Preheat oven to 400°. Saute onions until softened, about 5 minutes; add garlic for last minute. Spread in bottom of oiled 8x8 or round baking dish.

2. Place rest of vegetables in baking dish vertically, in an alternating pattern.

3. Sprinkle with salt, pepper and thyme.

4. Cover with foil and bake 30 minutes.

5. Remove foil; top with cheese and bake uncovered for an additional 15-20 minutes, or until cheese is golden-brown.

* A tian is a layered dish; I like all the color and the way the vegetables are arranged vertically. All the vegetables were similar in size and it came out pretty even. It would be easy to make in any size. We didn't have any leftovers (dad really liked it), but I'll bet it would be good cold too.

Quinoa salad and parmesan tilapia

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Quinoa Vegetable Salad with Lemon-Basil Dressing

Ingredients

1 cup uncooked quinoa

15 oz. can garbanzo beans, rinsed and drained
3 roma tomatoes
1 orange/red bell peppe

1 15 oz. can corn
4 green onions

{For the dressing}
2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 1/2 tsp. fresh basil

Directions

Rinse quinoa, and cook according to package directions.
Meanwhile, in a small bowl whisk together olive oil, lemon juice, and basil. Set aside.
Slice green onions, dice roma tomatoes and bell pepper.
When quinoa is done cooking, let cool. Then place all salad ingredients in a large bowl.
Pour dressing over top and mix well to combine.
Can eat immediately or chill before serving.

It was yummy! Recipe found at: http://www.thegardengrazer.com/

Parmesan-Crusted Tilapia

Ingredients

3/4 cup freshly grated parmesan cheese

2 tsp. paprika

1 tbsp chopped parsley

1 lemon, cut into wedges

4 tilapia fillets (about 1 lb total)

Directions

Preheat the oven to 400 degrees. In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10-12 minutes. Serve with lemon wedges (and quinoa salad!)

The parmesan we used was a thicker grate, so it doesn't look as pretty as Rachel Ray's recipe, but it was yummmmeeee!

recipe found at: http://www.rachaelraymag.com/

roasted beets, orzo, and walnut salad

This is a yummy spring/summer salad. Ben gave it the thumbs up, so it was good :)

Ingredients

3-4 large beets

1 tbsp olive oil

1/4 tsp salt

1/2 cup blue cheese crumbs (I used feta and it was yummy also)

2 tbsp olive oil

2 tsp honey

2-3 tbsp lemon juice (~ 1 lemon)

1/2 cup orzo

3-4 handful lettuc

1/3 cup walnuts, roasted

Directions

Preheat oven to 400 degrees.

Cut beets into half-moons. Toss with olive oil and salt. Place in a single layer in a roasting pan and roast until tender, about 20-25 minutes. I added the walnuts on a separate rack the last 10-15 minutes. 

Bring a pot of water to a boil (1 cup), add orzo and cook until tender, 10-15 minutes. Remove, drain, and place in a bowl and let it cool slightly.

In a bowl or food processor, mix together blue cheese/feta crumbles, olive oil, honey, and lemon juice, the mixture will be very thick. Once orzo has cooled slightly, stir blue cheese mix into orzo until well combined. Set aside and let cool.

To assemble salad, carefully toss together lettuce and orzo. Sprinkle beets on top, finishing with toasted walnuts and extra cheese crumbles if desired.