Vegetable Tian with Leftovers

I spent the day photographing produce for a book, and then I ate it for dinner. As it turned out I had all the ingredients I needed for a recipe from the cookbook How to Forget Your Ex with the Stab of a Fork, a Christmas gift from my sister. The recipe is a suggestion of what to do with leftover cheese, persuading the newly single reader that "you can make a great deal out of almost nothing and that, in your situation, nothing never means emptiness."

While it doesn't mean emptiness, as a meal this is a little bland, and also lacking in the protein department... it would work best as a side dish. My leftover cheese was aged cheddar, and I also had fresh rosemary leaves leftover from the shoot, so I threw those in as well.

Veggie Tian

1 onion, chopped
2 tomatoes, sliced into rounds and halved
1 zucchini, sliced into rounds and halved
leftover cheese, sliced
salt and pepper
thyme (and/or other herbs)
olive oil


Directions

1. Preheat oven to 375° F.

2. Brown the onions in a skillet. Place in the bottom of a small ovensafe dish. Brown the zucchini pieces on both sides.

3. Arrange tomato, zucchini and cheese alternately over the onion. Season with salt and pepper and thyme to taste, and drizzle with olive oil. Bake for 25 minutes.