Purple potatoes in a tian!

It has been a day of good eats, starting with Tartine for breakfast this morning.

We were hungry again around 2pm and decided to clean out some of the stuff Garry had in his fridge.  He made panko-crusted tilapia and I made a modified veggie tian, based on Ina Garten's recipe that G and S used for Thanksgiving.  What I used:
  • Purple potatoes
  • 1 tomato
  • 1/2 white onion
  • 1 avocado
  • Plenty of olive oil
  • Salt & pepper
  • Chopped fresh thyme
  • Shredded mozzarella and grated parmesan
Sliced up all the veggies and layered/arranged them in a circular pattern in a pie dish.  Drizzed with olive oil, seasoned w/ salt and pepper, then topped with thyme.  Roasted, covered, for about 30 min at 400 degrees.  Took it out, sprinkled the cheeses, then put it back in, uncovered, for another 10 min.  Voila!

Had it with angel hair pasta in pesto.  Yum.