Friday, August 27, 2010

Balsamic Potato & Zucchini Tian

Balsamic Potato & Zucchini Tian [photo]

As I'm writing this I'm teetering somewhere between hungry and tired. Which is never a good place to be. Especially, if, like me, you get kinda grumpy when you hit that stage. Leading you to want to punch the nearest person in the face/gobble up everything in sight/plot elaborate revenge plans against your sworn enemies.

Okay so "kinda grumpy" is an ever so slight understatement. It's more like a cross between a bear that has been (severely) wronged crossed with an impatient two year old. Yup, I'm afraid when I'm hungry or tired (or heavens forbid - both!), I am not the most pleasant of people to be around. Ask The(poor, longsuffering)Husband.
Balsamic Potato & Zucchini Tian [photo]

Luckily for me (and you), today's recipe is super low maintenance. Perfect for those grumpy-bear kinda moments. In fact, it can be made even more low maintenance by replacing the browned balsamic onions with some onion marmalade/jam and bribing your friendly grocer to pre-cut the veggies for you. In which case you just need to layer them all pretty-like on top of said onions. Pop them in the oven, pour a glass of wine and give in to your inner spoilt brat with *insert guilty pleasure activity of choice here* while the tian does it's thing in the oven.

Best part? The swirly patterns of the tian looks like you went to a lot of effort. Hey, I won't tell if you won't.

Balsamic Potato & Zucchini Tian [photo]

Balsamic Potato & Zucchini Tian
A Creative Pot original
Serves 4

1 tbsp olive (plus more for drizzling)
1 large onion
1/4 tsp minced garlic
1 tbsp balsamic vinegar (plus more for drizzling)
2 smallish red skinned potatoes, scrubbed and thickly sliced
2 large zucchini (babymarrow), sliced into thickish rounds
salt, to taste

1. Heat olive oil in a small frying pan over medium heat. Add onion and garlic and saute for a few minutes until starting to soften. Add balsamic vinegar, lower heat and cook for a few minutes more until caramelised.
2. Spoon onion into a round oven dish, spreading evenly over the base. Layer potatoes and zucchini on top, alternating to form a circular pattern. Sprinkle with salt to taste and drizzle with a little bit of olive oil. 
3. Bake at 180C for approximately 30 minutes, then drizzle with a little bit of balsamic and bake for a further 10 minutes or until potatoes are cooked through. Serve warm.


Joanne on August 27, 2010 2:16 am said...

I love a good tian. Especially with all of these veggies! I'm sorry you feel so cranky. We all get into funks. I hope it passes soon!

Mika on August 27, 2010 11:10 am said...

I'm sorry too you feel in that way...

Your tian is super yummy, I think I will try it today for lunch... ^_^

Anonymous said...

hope you get something into your tummy soon!

valerie from familyblog on August 28, 2010 11:34 pm said...

I love tian !

Anonymous said...

I must try this looks so delicious! the onion chopped or left in rings? Thanks!

Tom Baker on August 29, 2010 1:54 am said...

Absolute eye candy. I love zucchini and this looks very easy to prepare. I think it would be extra great with a topping of sauteed mushrooms!

Sharon on August 30, 2010 2:01 pm said...

Dit lyk flippen lekker! My man raak so 'moerig' en grumpy as hy honger is... :)

The Duo Dishes on August 31, 2010 7:17 am said...

Oooh, great side dish if you're ready to eat something tasty. A little goat cheese would be perfect in the layers too!

polkadotcupcake on August 31, 2010 10:28 am said...

this looks beautiful, and if it's low maintenance, it has my name on it! and i LOVE roasted courgette.. hmm, i wonder what this would taste like with cheese...

Erin on September 06, 2010 2:07 am said...

I made this tonight, and I am having some trouble. After the 40 minutes, the potatoes are still not cooked, and are not tender. They are sliced pretty thinly, so I don't think that's the problem.

We're having some bad luck tonight, my fiance's mini meat loafs are not cooking properly either.

perhaps it's an oven

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