PROVENCAL PUMPKIN FROM CLAUDIA RODEN
Provided by Florence Fabricant
Time 40m
Yield 4 - 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees.
- Peel the pumpkin and remove the seeds and stringy core. Cut the flesh into one-inch cubes.
- Place pumpkin in a shallow baking dish and toss with remaining ingredients.
- Bake 20 to 30 minutes, until the pumpkin is tender.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 577 milligrams, Sugar 4 grams
VEGETABLE TIAN
A meddley of colorful vegetables comprise this summery vegetable tian, making it a mouthwatering side dish or main.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees.
- Halve the peeled garlic clove and rub bottom of a large baking dish with the cut side of the garlic. Coat the bottom of the dish with 2 tablespoons oil. Arrange vegetables in dish, alternating them and overlapping them. Season with salt and pepper as you layer the vegetables. Scatter herbs on top and drizzle with remaining oil to coat generously. Add garlic cloves evenly over the top.
- Bake 25 minutes, then baste vegetables with oil from pan, and continue baking until tender and browned, about 25 minutes more.
VEGETABLE TIAN
Provided by Ina Garten
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
- Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.
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