Vegetable Tiella
Ready In: 2 hrs
Serves: 6-8
Ingredients
- 1⁄3 cup olive oil (plus a teaspoon for oiling pan)
- 1 tablespoon minced garlic
- 1 lb spinach, thick stems removed (about 5 quarts)
- 1 lb zucchini (3 medium)
- 1 1⁄2 lbs russet potatoes (2 large)
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 3 1⁄2 cups marinara sauce (bottled or homemade) or 3 1⁄2 cups tomato sauce (bottled or homemade)
- 1⁄3 cup coarsely chopped fresh basil
- 3⁄4 cup freshly grated parmesan cheese
- 1 cup fine dry breadcrumb
Directions
- 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.
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