Dinner for one

The onion and garlic were sautéed and split between the tian and pasta. (sliced potatoes not pictured)

Vegetable Tian

Lotsa parm

Mushroom and broccoli with spaghetti in a garlic parmesan sauce

The leftover pasta is packed away for a lunch :)

Vegetable Tian

I made a mini portion and just used zucchini, tomatoes, and potatoes, but the recipe also calls for yellow squash and eggplant.

1 tbsp extra-virgin olive oil, divided
1/2 medium sweet onion, chopped
2 garlic cloves, minced
1 large zucchini, cut into 1/4-inch slices
1 large yellow squash, cut into 1/4-inch slices
1 small eggplant, cut into 1/4-inch slices
2 small tomatoes, cut into 1/4-inch slices
1 tsp salt, divided
2 medium white potatoes, cut into 1/4-inch slices
1/2 tsp freshly ground black pepper
1/4 tsp Italian seasoning
1/4 cup freshly grated parmesan cheese

1 Preheat the oven to 400°F.

2 Slice the zucchini, squash, eggplant, and tomatoes. Place on a large sheet pan or cutting board, allowing as much of their surface to be exposed as possible. Sprinkle with 1/2 tsp of the salt and allow to sit for 30 minutes. Meanwhile, slice the potatoes into 1/4-inch slices and place in a bowl of cold water to prevent discoloration.

3 Heat skillet to medium. Add 2 tsp of the oil. Once warm, add the onions. Cook for a few minutes, stirring occasionally until they're translucent. Add the garlic and cook for one minute more, stirring frequently. Remove from the heat.

4 Using a round 8x8 tian dish, pie pan, or similarly sized baking dish, spread the sautéed onion and garlic in the bottom of the dish.

5 Gently pat all the slices vegetables dry with a paper towel. Arrange slices, alternating, on their sides, reserving the smaller pieces for the inside of the tian. It's easier to build "stacks" of the vegetables, then add that stack all at once to the dish. Continue until the pan is full and all of the slices have been used.

6 Drizzle the remaining olive oil over the vegetables, then sprinkle the remaining salt, pepper, and Italian seasoning over the top. Cover with foil and bake for 30 minutes.

7 Remove from the oven and sprinkle with the parmesan cheese. Put back in the oven, uncovered, and bake for another 15 minutes or until the vegetables are cooked through. Serve immediately.