veg tianAdmit it, you steal recipes from magazines you find in waiting rooms. I know I’m not the only one because I’ve seen the half torn pages in the food section while I’m passing time in the doctor’s office, the dentist’s office, waiting for my car to be serviced… I feel a little guilty when I do it but something comes over me and I just HAVE to have this recipe AND the picture that goes with it. I try to be subtle, to make sure no one is looking directly at me, to crease the page well before tearing it and then quickly shoving it into my pocket. What I really find annoying is that after I’ve been waiting in the lobby for 30 minutes and finally decided that YES I DO want, no need, that recipe and just as I am about to make my move the nurse calls out my name. Rats! Or when the recipe begins on page 51 and is continued on page 123 so I have to tear out multiple pages. This can only be done by experienced recipe bandits.

So here then is a recipe, yes shamefully taken from a magazine. And sin upon sin it’s Martha Stewart.
This is a recipe for Vegetable tian and it’s one we make we make again and again finding

something comforting in the flavors. We serve it with a rice pilaf and a glass of chardonnay. It’s soft but not mushy. The use of a food processor (or mandolin I suppose) makes the vegie prep quick. Allow an hour for baking.

Vegetable Tian

original recipe martha’s, adaptations by drake and dylan

Makes one 9 inch tian, serves 4
6 tablespoons extra-virgin olive oil

2 leaks, white and pale green parts only, halved, fanned and rinsed well and cut into thin slices

2 garlic cloves, minced

Sea salt and freshly ground pepper to taste

1 medium or 2 small zucchini, unpeeled, very thinly sliced

1 medium or 2 small yellow squash, unpeeled, very thinly sliced

2 plum tomatoes, very thinly sliced

1 small Italian eggplant, unpeeled, very thinly sliced

6-8 crimini mushrooms, cleaned, thinly sliced (can substitute shitake or use a mixture)

1/4 cup dry white wine (I use a nice Chardonnay, you know, some for me, some for the recipe)

1 tablespoon chopped fresh oregano (can substitute 1/2 tbsp organic dried oregano)
Grated Parmesan, for serving
1. Preheat oven to 375 degrees F. Heat 3 tbsp oil in large skillet over med heat. Add leek and garlic, season with some salt and pepper, and cook until soft, about 4 minutes. Spread in a 9 inch gratin or round baking dish (a glass pie pan works nicely).
2. Arrange vegies on top of leek mixture in slightly overlapping circles, alternating them as you go.
3. Top with wine, 1 tbsp of oil, oregano, s and p. Bake 30 minutes. Drizzle with remaining oil. Bake until vegies are tender, 30 minutes more. Serve with Parmesan.