Trying new things....

So I am trying some new recipes these days. Trying to get out of a rut and try and get my family to eat healthier by making the foods that are good for them taste better. Tonight was one of those nights. I found a recipe on Pinterest that came from fortheloveofcooking-recipes.blogspot.com . You can get the full recipe there. I only made 2 changes. Her recipe calls for russet potatoes and I used red potatoes and her recipe called for parmasan cheese and I was out so I used Italian blend. It was really good. Bella and the twins still just ate the potatoes but with all the veggies and the olive oil at least Shayne and I got some good out of it.

Vegetable Tian ~ Belden Style

before cooking

after baking.

I served it with a yummy baked ham! I look forward to more new recipes and sharing them with you.

• 2 tbsp olive oil (divided)
• 1 large sweet yellow onion cut in half and sliced
• 2 cloves of garlic, minced
• 4-5 new red potatoes , unpeeled
• 1 zucchini
• 1 yellow squash
• 3 large Roma tomatoes
• Sea salt, freshly cracked black pepper, to taste
• sprinkling of italian cheese

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.