VEGETABLE TIELLA

Steps:

• Preheat oven to 375 degrees.
• Lightly oil a deep 2½- to 3-quart baking dish and set aside.
• In a small bowl, combine 1/3 cup olive oil and garlic.
• Set aside.
• Bring a large pot of lightly salted water to a boil and prepare a bowl of ice water.
• Plunge spinach into the boiling water for about 15 seconds, then drain and transfer to the ice bath.
• When cool, drain again and squeeze dry.
• Chop coarsely and transfer to a bowl.
• Trim the ends of the zucchini and cut in half lengthwise, then again crosswise.
• Cut lengthwise into ¼-inch-thick slices.
• Put in a separate bowl.
• Peel potatoes and cut in the same way as the zucchini.
• Place potatoes in a separate bowl.
• Season vegetables with salt and pepper, and toss with some of the garlic oil to coat lightly.
• Reserve remaining oil for drizzling on top of the tiella.
• Using half of the potatoes, make a layer in the prepared baking dish, filling in any gaps with small pieces.
• Spread with ½ cup tomato sauce, then sprinkle with 1½ tablespoons basil, and 2 tablespoons each Parmesan and bread crumbs.
• Repeat the layering twice, replacing the potatoes with zucchini, then with the spinach.
• Follow each with layers of tomato sauce, basil, Parmesan and bread crumbs.
• Top with remaining potatoes, tomato sauce and basil.
• Drizzle with reserved garlic oil.
• Cover and bake until tender and bubbling, about 1¼ hours.
• Sprinkle with remaining Parmesan and bread crumbs.
• Continue baking, uncovered, until top begins to brown, about 15 minutes longer.
• Remove from oven and let cool to room temperature to allow dish to settle and deepen in flavor.
• Note: Tiella may be served hot, warm or at room temperature.
• Reheat in a low oven if desired.