We went to the finger lakes in New York to visit some family, and took a day trip to a beautiful gorge nearby.
We made a tasty dinner one night of roasted pork loin and vegetable tian- we’ve actually been meaning to post this recipe for a while. L likes to make it frequently, and it’s so easy! It makes a nice side dish, but we’ve had it as the main dish before, too.
(Sideways-stacked baked veggies)
- 2 tomatoes
- 2 potatoes (Regular Big Lumpy Brown-Type. That’s their actual name. Really.)
- 2 yellow squash
- 2 zucchini
- basil (dried)
- a good handful of shredded mozzarella cheese
STUFF TO DO:
- Preheat oven to 350° F.
- Slice all the veggies into 1/4 inch (-ish) slices.
- Sploosh some olive oil (or butter/cooking spray) 9×9′ baking dish.
- Arrange the sliced veggies into fancy-looking rows. We always have a few veggie slices left over, and just cram them into the sides. (It’s a classic French technique, called Crammez les vegetables dans le sides of le baking dish. Really.)
- Drizzle olive oil on top of veggies, and top with salt, pepper and basil.
- Cover with foil and bake for 45 minutes.
- Uncover, top with cheese, and bake for another 20 minutes.