Vegetable Tian

1. Preheat the oven to 375F. 2. Brush your baking dish with olive oil. {The recipe calls for 9 x 13 x 2-inch baking dish.} 3. Heat two tablespoons of olive oil in a large skillet; I used my new Le Creuset. Add the onions and cook them for 8-10 minutes until they are translucent. Add the garlic and cook for another minute. Spread the onion/garlic mixture evenly over the bottom of your baking dish. 4. Slice your vegetables into 1/4-inch thick slices. Layer them on top of the onions in one layer, fitting them tightly into the space. 5. Sprinkle the vegetables with thyme leaves, salt & pepper and top with thyme sprigs. Drizzle everything with a tablespoon of olive oil, cover with aluminum foil and bake for 35-40 minutes. 6. Remove the baking dish from the oven, take out the thyme sprigs and top the vegetables with the cheese. Return the baking dish to the oven and bake uncovered for 40-50 minutes until the cheese has browned and the potatoes are cooked through. {Note: Ina had you bake the dish only 30 minutes uncovered, but I found it needed quite a bit more time.} 7. Serve warm This was a simple recipe to make and the result was outstanding! There was some liquid in the bottom of the baking dish, so make sure to serve this with good bread to soak up all the juices from the vegetables. This dish also makes great leftovers.