Feature

Martha Stewart’s Cooking School: Vegetables Episode

Martha Stewart's Cooking School Vegetables Episode

In every episode of Martha Stewart’s Cooking School, learn cooking fundamentals following Martha’s signature step-by-step, how-to teaching process. Be sure to check your local listings to see when this episode will be airing in your area.

Blanch, steam, and roast — these three simple methods are the best for highlighting vegetables’ flavors and retaining their nutritional properties. Martha guides you through these techniques and shows you how you can use them to prepare an endless variety of perfect vegetable dishes in your own home.

Watch a Preview

Blanch, steam, and roast — these three simple methods are the best for highlighting vegetables’ flavors and retaining their nutritional properties. Martha guides you through these techniques and shows you how you can use them to prepare an endless variety of perfect vegetable dishes in your own home.

Watch This Week’s Cooking Tip

Martha Stewart talks about different types of beans and how to prepare them.

This Week’s Recipe

Vegetable Tian

ms-cooking-school-vegetable-tian640x360

Prepare Martha Stewart's vegetable tian recipe for a colorful dish with lots of nutrients.

print

Ingredients

  • 1 head garlic, separated into cloves with all but 1 clove unpeeled
  • 1/3 cup olive oil
  • 1 yellow squash, about 6 ounces, thinly sliced crosswise
  • 1 small Japanese eggplant, about 6 ounces, thinly sliced crosswise
  • 1 zucchini, about 6 ounces, thinly sliced crosswise
  • 4 plum tomatoes, about 1 pound, sliced lengthwise ¼-inch thick
  • 1 medium red onion, thinly sliced crosswise
  • Coarse salt and freshly ground pepper
  • Sprigs of thyme, rosemary, oregano, or marjoram

Directions

  1. Heat oven to 400°F.
  2. Halve the peeled garlic clove and rub bottom of a large baking dish with the cut side of the garlic. Coat the bottom of the dish with 2 tablespoons oil.
  3. Arrange vegetables in dish, alternating them and overlapping them. Season with salt and pepper as you layer the vegetables.
  4. Scatter herbs on top and drizzle with remaining oil to coat generously. Add garlic cloves evenly over the top.
  5. Bake 25 minutes, then baste vegetables with oil from pan, and continue baking until tender and browned, about 25 minutes more.

Yield: 6 servings

 

Additional Recipes

For more of Martha Stewart’s Cooking School, visit MarthaStewart.com:

Presented by:

Produced by: