Vegetable Tiella

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven to 375 degrees.
• 2 lightly oil a deep 2½- to 3-quart baking dish and set aside.
• 3 in a small bowl, combine 1/3 cup olive oil and garlic.
• 4 set aside.
• 5 bring a large pot of lightly salted water to a boil and prepare a bowl of ice water.
• 6 plunge spinach into the boiling water for about 15 seconds, then drain and transfer to the ice bath.
• 7 when cool, drain again and squeeze dry.
• 8 chop coarsely and transfer to a bowl.
• 9 trim the ends of the zucchini and cut in half lengthwise, then again crosswise.
• 10 cut lengthwise into ¼-inch-thick slices.
• 11 put in a separate bowl.
• 12 peel potatoes and cut in the same way as the zucchini.
• 13 place potatoes in a separate bowl.
• 14 season vegetables with salt and pepper, and toss with some of the garlic oil to coat lightly.
• 15 reserve remaining oil for drizzling on top of the tiella.
• 16 using half of the potatoes, make a layer in the prepared baking dish, filling in any gaps with small pieces.
• 17 spread with ½ cup tomato sauce, then sprinkle with 1½ tablespoons basil, and 2 tablespoons each parmesan and bread crumbs.
• 18 repeat the layering twice, replacing the potatoes with zucchini, then with the spinach.
• 19 follow each with layers of tomato sauce, basil, parmesan and bread crumbs.
• 20 top with remaining potatoes, tomato sauce and basil.
• 21 drizzle with reserved garlic oil.
• 22 cover and bake until tender and bubbling, about 1¼ hours.
• 23 sprinkle with remaining parmesan and bread crumbs.
• 24 continue baking, uncovered, until top begins to brown, about 15 minutes longer.
• 25 remove from oven and let cool to room temperature to allow dish to settle and deepen in flavor.
• 26 note: tiella may be served hot, warm or at room temperature.
• 27 reheat in a low oven if desired.