Autumn Tian Martha Steward Beetpotato Bake Food

VEGETABLE TIAN

Vegetable Tian image

A meddley of colorful vegetables comprise this summery vegetable tian, making it a mouthwatering side dish or main.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 9

Ingredients

1 head garlic, separated into cloves with all but 1 clove unpeeled
1/3 cup olive oil
1 yellow squash, about 6 ounces, thinly sliced crosswise
1 small Japanese eggplant, about 6 ounces, thinly sliced crosswise
1 zucchini, about 6 ounces, thinly sliced crosswise
4 plum tomatoes, about 1 pound, sliced lengthwise 1/4-inch thick
1 medium red onion, thinly sliced crosswise
Coarse salt and freshly ground pepper
Sprigs of thyme, rosemary, oregano, or marjoram

Steps:

Heat oven to 400 degrees.
Halve the peeled garlic clove and rub bottom of a large baking dish with the cut side of the garlic. Coat the bottom of the dish with 2 tablespoons oil. Arrange vegetables in dish, alternating them and overlapping them. Season with salt and pepper as you layer the vegetables. Scatter herbs on top and drizzle with remaining oil to coat generously. Add garlic cloves evenly over the top.
Bake 25 minutes, then baste vegetables with oil from pan, and continue baking until tender and browned, about 25 minutes more.

VEGETABLE TIAN

Vegetable Tian image

If you don't have a shallow baking dish for this vegetable tian, you can use a 9-inch square baking dish. This dish is full of nutritious vegetables-which is just one aspect of why we love this flavorful recipe.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Time 55m

Number Of Ingredients 8

Ingredients

3 tablespoons extra-virgin olive oil
1 small onion, halved and thinly sliced
1 large garlic clove, thinly sliced
1 tablespoon fresh oregano
Coarse salt and freshly ground pepper
2 medium carrots, sliced diagonally 1/8 inch thick
1 medium zucchini, sliced 1/8 inch thick
1 medium Red Bliss potato, sliced 1/8 inch thick

Steps:

Preheat oven to 425 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Add onion, garlic, and oregano, and toss to coat. Season with salt and pepper.
Arrange remaining vegetables over onion mixture, alternating carrots, zucchini, and potato, and overlapping each. Drizzle with 1 tablespoon oil; season with salt and pepper. Cover with parchment, then foil. Roast in oven for 20 minutes. Uncover, drizzle with remaining tablespoon oil, and roast, basting with pan juices every 10 minutes, until tian is light gold, about 25 minutes. Let cool slightly; serve.

POTATO AND SWEET POTATO TIAN

Potato and Sweet Potato Tian image

Layer-and-bake dishes offer ways to turn leftovers into something luscious -- and they're ideal mediums for healthful ingredients. In this dish, a little Gruyere cheese provides a decadent texture, while sweet potatoes, leeks, and tangy grated apple make the dish especially moist, so you can use less fat.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Number Of Ingredients 7

Ingredients

1 pound Yukon gold potatoes, thinly sliced
12 ounces sweet potatoes, thinly sliced
1 green apple (6 ounces), cored and grated
3 leeks, white and pale-green parts only, halved lengthwise, sliced 1/8 inch thick, and rinsed well
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
2 ounces grated Gruyere cheese (1 cup)

Steps:

Preheat oven to 350 degrees. Toss together potatoes, sweet potatoes, apple, leeks, oil, and 1 teaspoon salt. Season with pepper. Transfer to a 9-by-12-inch oval baking dish, spread into a thin layer, and cover with parchment-lined foil. Bake for 15 minutes. Raise oven temperature to 400. Remove, uncover, and top with Gruyere. Bake until bubbling and top is browned, about 30 minutes.

Nutrition Facts : Calories 150 g, Cholesterol 8 g, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 195 g

HASSELBACK POTATOES

Hasselback Potatoes image

Although impressive-looking, these potatoes couldn't be simpler. The finishing touch? A coating of sage butter.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 1h45m

Number Of Ingredients 5

Ingredients

8 medium Yukon Gold potatoes (about 2 pounds)
6 shallots, thinly sliced crosswise
Kosher salt and freshly ground pepper
1/2 stick unsalted butter, room temperature, divided
2 tablespoons finely chopped fresh sage leaves

Steps:

Preheat oven to 375 degrees. Make deep cuts into each potato, 1/4 inch apart, without completely cutting through. Place shallots in each cut (using about half the shallots) and season with salt and pepper. Arrange potatoes, cut sides down, in a 9-by-13-inch baking dish; dot with 2 tablespoons butter. Scatter remaining shallots around potatoes.
Tightly cover dish with foil and bake until potatoes are tender, about 40 minutes, flipping halfway through.
Uncover and bake 15 minutes. Meanwhile, combine sage and remaining 2 tablespoons butter. Increase oven temperature to 450 degrees. Top potatoes with sage butter; scoop up loose shallots and divide among potatoes, then bake until golden and crisp, 10 to 15 minutes more.

Nutrition Facts : Calories 161 g, Fat 6 g, Fiber 2 g, Protein 5 g, SaturatedFat 4 g

PROVENCAL VEGETABLE TIAN

Provencal Vegetable Tian image

Make the summer season last a little longer with a languorous Provencal meal and an uncomplicated menu full of bright flavors.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h25m

Number Of Ingredients 9

Ingredients

6 tablespoons extra-virgin olive oil, divided
2 cups thinly sliced leeks, white and pale-green parts only, rinsed well (1 large leek)
1 Yukon Gold potato (8 ounces), sliced 1/4 inch thick
Coarse salt and freshly ground pepper
1 small eggplant (12 ounces), trimmed and sliced 1/4 inch thick
1 large zucchini (8 ounces), sliced 1/4 inch thick
3 large beefsteak tomatoes, sliced 1/4 inch thick
1/4 cup pitted Kalamata olives, pitted and roughly chopped
2 teaspoons fresh thyme leaves, divided, plus more for garnish

Steps:

Preheat oven to 450 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in dish, then cover with half the potato; season with 1/2 teaspoon salt and a pinch of pepper. Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; season with 1/2 teaspoon salt and a pinch of pepper. Scatter with half the olives and half the thyme. Drizzle with 2 tablespoons oil. Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil.
Bake 20 minutes, then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.

AUTUMN TIAN

Autumn Tian image

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Time 3h

Number Of Ingredients 7

Ingredients

1 pound beets (about 3 medium), preferably a mix of red, golden, and Chioggia, trimmed and scrubbed
1 medium onion, thinly sliced
6 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme leaves
Coarse salt and freshly ground pepper
1 pound Yukon Gold potatoes (about 2 medium), peeled and cut into 1/4-inch slices
1 pound plum tomatoes (about 3), cut crosswise into 1/4-inch slices

Steps:

Preheat oven to 400 degrees. Wrap beets tightly in parchment-lined foil. Roast on a baking sheet until tender, about 1 hour, 20 minutes. Let cool completely. Peel and cut crosswise into 1/4-inch slices.
Increase oven temperature to 425 degrees. Toss onion with 1 tablespoon oil and half of thyme. Season with salt and pepper and arrange in the bottom of a 3-quart round or oval gratin dish. On a cutting board, stack 1 slice each potato, beet, and tomato. Season with salt and pepper. Repeat with remaining vegetables, keeping each stack separate. Transfer stacks to dish and shingle to overlap slightly. Sprinkle with remaining thyme and drizzle with 2 tablespoons oil. Cover tightly with parchment-lined foil.
Bake 30 minutes. Uncover; drizzle with remaining 3 tablespoons oil. Bake, uncovered, until vegetables are tender and tomatoes are caramelized, about 35 minutes more. Let cool slightly before serving.

BAKED TOMATOES, SQUASH, AND POTATOES

Baked Tomatoes, Squash, and Potatoes image

This baked riff on ratatouille may look sophisticated, but it's surprisingly simple. Serve it for brunch or at dinner parties -- and save leftovers to eat straight out of the dish by the forkful.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Serves 8

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, thinly sliced
2 small tomatoes, sliced 1/4-inch thick
1 medium yellow summer squash, sliced 1/4-inch thick
1 medium Yukon Gold potato, sliced 1/4-inch thick
Coarse salt and freshly ground pepper
1 tablespoon fresh thyme leaves
2 tablespoons freshly grated Parmesan

Steps:

Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.
Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.

Nutrition Facts : Calories 62 g, Cholesterol 1 g, Fat 4 g, Fiber 1 g, Protein 2 g, Sodium 80 g