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Nelson Aspen's Tinseltown tian - 23 November

Tinseltown Tian

This is a recipe I shared with my Sunrise colleague, Barbara Northwood, and she's the expert in the kitchen so her approval means it's foolproof. She even published it in New Idea magazine, which was most flattering. Healthy carbs, low fat and delish, Feel free to experiment with different vegetables, spices and cheeses - I do. Like my chili or shepherds pie, this is one of those recipes that is never the same twice.

Olive oil
2 medium brown onions, sliced
1-2 cloves of garlic, minced
225g yellow (summer) squash
225g Zucchini
450g tomatoes
450g medium white potatoes (unpeeled)
70g grated cheese (I usually go for gruyere or
sharp cheddar)
Fresh thyme, sage
Kosher salt
Fresh ground black pepper or red pepper flakes.

Preheat oven to 190degC.
Spray a 2-inch baking dish with non-stick cooking spray. Saute olive oil and cook onions over medium heat until translucent. Add garlic and continue to saute for a minute or two. Put onion/garlic mixture into baking dish.

Slice vegetables into quarters and begin layering them around the dish, atop the onions. Keep a consistent pattern: yellow/green/red/white, etc. Try to fit them as tightly as possible, ring within ring of veggies until the circle is filled in. Drizzle on a little more oil on top and liberally season with salt and pepper. Lay herb sprigs on top and cover with aluminum foil. Bake 35 minutes. Uncover and take off the herbs and sprinkle the cheese on top of the vegetables. Bake, uncovered, for 30-35 minutes.

This recipe is a great side-dish for 4, or main dish if you have a little side of angel hair pasta, adorned with the same oil/ herbs/ cheese.