Veggie Rainbow Wheel

So, I haven't done a food blog in ages!!! Cooking while pregnant is always a disaster of epic proportions for me so I try to avoid it completely.  I'm back at it though, and happy as a clam.  Cooking, gardening, home improving.  Give me those things and I'm at peace.  Well, as much peace as one can have with two tots running around. 

OK enough about that, lets talk about this!!!!! I found this beauty on this lovely blog,

so thank yous go out 

For the Love of Cooking » Vegetable Tian

This tasty dish is a veggie lovers dream!!!I used Parmesan cheese, but the next day I tried the leftovers with Gorgonzola crumbles on top and it was even better. I think goat cheese could be great too.  Other veggies like eggplant...Ohhh I just had an idea. What if you really did make a rainbow; red tomatoes, orange butter nut squash or sweet potatoes, yellow squash, green zucchini, blue hmm... blue potatoes?(any ideas?), indigo eggplant, violet hmm, stumped again.  Anyway.  This way is delicious and beautiful and impressive and totally vegetarian if you leave out the cheese it's even vegan!

Preheat oven to 375 F

Start by caramelizing 1 onion with 1 tbsp of sugar and a dash of salt and pepper

on med-low heat for 15 minutes.

I cut mine into bigger pieces so they wouldn't just disintegrate.

 Wash and slice your 2 squash and 2 zucchini in to 1/4 inch rounds.  Toss with 2 tbsp olive oil, 2 tsp thyme, and 2 tsp oregano, 1 tsp salt, 1 tsp pepper, and 1/2 tsp garlic powder or slivers of fresh garlic, or to taste. 

 Cut 3 or 4 plum tomatoes into rounds approximately the same size and salt them.

Slice about 4 mushrooms and throw them in the bottom of a tart or pie pan,

the prettier the pan the better.

Sprinkle mushrooms with a dash of S&P and top with your caramelized onion.

Begin layering your vegetables in a varying but even pattern around the outside of your dish. Continue until pan is full. Don't worry too much about perfection, food always looks perfect covered in cheese!!!!!

Cover with aluminum foil and bake for 30 minutes.

Remove from oven and sprinkle with fresh grated Parmesan cheese

(At this point if you topped with goat, Gorgonzola, or mozzarella cheese,

people might call you a genius!!!)

Return to oven, uncovered, for 15 more minutes or until golden.

If that goose doesn't lay a golden egg, broil for 5 or 10 minutes.

Please try this dish for your next potluck. It is beautiful.

I would love to hear from anyone who does try it.

Ingredients list

• 2 zucchini
• 2 squash
• 4 plum tomatoes
• 1 onion
• 1 tbsp sugar
• 4 mushrooms
• Parmesean cheese
• 2 tsp oregano
• 2 tsp thyme
• 1/2 tsp garlic powder or slivered cloves of garlic (I didn't any! Sinfull, I know.)
• salt & pepper
• 2 tbsp olive oil


Instructions 

• Preheat oven to 375 F
• Start by caramelizing 1 onion with 1 tbsp of sugar and a dash of salt and pepper on med-low heat for 15 minutes. I cut mine into bigger pieces so they wouldn't just disintegrate. 
• Wash and slice your 2 squash and 2 zucchini in to 1/4 inch rounds.  Toss with 2 tbsp olive oil, 2 tsp thyme, and 2 tsp oregano, 1 tsp salt, 1 tsp pepper, or to taste.
• Cut 3 or 4 plum tomatoes into rounds approximately the same size and salt them. 
• Slice about 4 mushrooms and throw them in the bottom of a tart or pie pan, the prettier the better.
• Sprinkle mushrooms with a dash of S&P and top with your caramelized onion.
• Begin layering your vegetables in a varying but even pattern around the outside of your dish. Continue until pan is full. Don't worry too much about perfection, it will look perfect covered in cheese!!!!!
• Cover with aluminum foil and bake for 30 minutes.
• Remove from oven and sprinkle with fresh grated Parmesan cheese (might be Delicious if at this point you topped with goat or Gorgonzola or mozzarella
• Return to oven, uncovered, for 15 more minutes or until golden. If it doesn't do so, broil for 5 or 10 minutes.