Vegetable Tian and a Farewell from Moveable Feasts
It's been almost 9 years since I began blogging and while I love all the friends I've made and the recipes we've shared, it's time to retire. I won't disappear from your lives as I'll still visit all of you from time to time and if I make something irresistible, I'll post it here. And you can still find me on Facebook and follow me on Instagram (as bsmithw).
My love and thanks to all of you who encouraged, supported and followed me all these years. It's been a wonderful experience!
I leave you with one final recipe...for your summer veggies!
From The Blonde Cook
1 tablespoon olive oil
1-1/2 cups diced sweet onion
1-1/2 teaspoons minced garlic
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 medium baking potato, thinly sliced
3 medium tomatoes, thinly sliced
1 cup shredded Italian cheese blend
Italian seasoning, to taste
Salt and pepper, to taste
Preheat oven to 400 degrees.
Sauté onions and garlic in olive oil in a skillet. Spread this mixture over the bottom of a casserole dish sprayed with cooking spray.
Evenly arrange the vegetable slices vertically in the casserole dish, alternating vegetables. Sprinkle with desired amount of salt, pepper and Italian seasoning.
Cover with aluminum foil and bake for 30 minutes.
Remove aluminum foil. Sprinkle with Italian cheese blend. Return to oven and bake an additional 15 minutes (uncovered), or until cheese is browned.