Colorful Vegetable Tian
![](https://s.yimg.com/ny/api/res/1.2/llV1vIcy0ueXToWie9MYyQ--/YXBwaWQ9aGlnaGxhbmRlcjt3PTEyNDI7aD04MTY-/https://o.aolcdn.com/images/dims3/GLOB/crop/1024x673+0+8/resize/1028x675!/format/jpg/quality/85/http://o.aolcdn.com/hss/storage/midas/98fec7d9c6d6c0569e22823eb9ec3683/201307091/20120712_324-1024x680.jpg)
By Kitchen Belleicious
Serving Size: 6 Prep Time: 5 mins Total Time: 50 mins
Ingredients:
1 large russet potato
1 large squash
1 large zucchini
1 large red bell pepper
1 small onion, diced
3 cloves garlic, diced
1 Tbsp Spanish thyme
½ tsp paprika
½ tsp oregano
1 Tbsp mustard
2 tsp olive oil
1 tsp balsamic vinegar
½ tsp salt
½ tsp pepper
1 Tbsp freshly chopped basil or parsley
3 Tbsp Romano cheese
Directions:
Sauté the onion, garlic and red bell peppers in the olive oil for 5-6 minutes until slightly translucent. Place in the bottom of a round casserole dish or tart pan. Sprinkle with Romano cheese and basil.
Slice the potatoes, tomatoes, squash and zucchini in round 1/4 inch thick slices. In a large mixing bowl, stir together the mustard, balsamic vinegar, salt, pepper, paprika, thyme and oregano.
Layer them alternatively in a circular motion on top of the onion mixture. Make sure to fit them in tightly and create a spiral.
Bake at 350 degrees F covered with foil for 30-40 minutes.
Remove the foil and bake for another 10-15 minutes.
Read more from Kitchen Belleicious.