Layered Vegetable Bake with Fresh Thyme
I was at a complete loss as to what to call this. Not only could I not decide what it is, I couldn’t decide on it’s ethnicity; I considered it French but my mother considered it Italian. Whatever the name, whatever the ethnicity, it’s delicious. This comes together easily and presents impressively. Don’t skip parboiling the potatoes otherwise they’ll end up under cooked and crunchy.
Serves 4
3 Red potatoes, scrubbed with skin on; sliced into 1/8 inch slices
3 Medium tomatoes, sliced into ¼ inch thick slices
1 Medium red onion, sliced into very thin rings
4 Cloves garlic, minced
2 tbsp extra virgin olive oil
5-6 Sprigs of fresh thyme, leaves only
Coarse salt
Pepper
Put the potato slices in a pot of water and bring it to a boil. When it comes to a boil, drop the heat to medium low and let the potatoes simmer for 10-12 minutes, just until the potatoes are fork tender.
Drain the potatoes and set them aside to cool enough for you to be able to handle them.
Preheat your oven to 425
Arrange the pieces in pie plate, make a pattern of your choosing layering the potatoes, tomatoes and onion.
Sprinkle the garlic pieces randomly among the layers.
Drizzle the oil over the veggies when the layers are complete.
Season with salt and pepper; try to sprinkle it so that is falls in between the veggies, not just on top of them.
Top with the thyme leaves.
Place pie plate on baking sheet and bake in the oven for 35 – 40 minutes, until the veggies are starting to char.
Notes:
- I used red onion to make it look pretty but feel free to use white onions if you have them on hands.
- Same thing for the potatoes!
- Dried thyme would work in a pinch.
- This is really good as leftovers as well.
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