Here’s an easy to make (although slightly time consuming to assemble) vegetable side dish that makes good use of the abundance of summer squash from the garden. Stack the pot on top of one with your main dish and you’ve got yourself a fully solar cooked meal.
Sun Oven Summer Vegetable Tian
(adapted for the Sun Oven from Ina Garten’s Barefoot in Paris)
2 tablespoons olive oil, divided
1/2 yellow onion, chopped
2 cloves garlic, minced
1 zucchini squash, halved lengthwise and sliced
1 yellow summer squash, halved lengthwise and sliced
1 medium russet potato, halved lengthwise and sliced
1 tomato, halved and sliced
1 teaspoon dried thyme
salt and pepper to taste
freshly grated Parmesan cheese
Set Sun Oven out to preheat.
In a shallow pot with straight sides or a cake pan, toss the onion and garlic with one tablespoon of the olive oil. Cover and cook in the Sun Oven until the onion softens, about 20 minutes. Remove the pot from the Sun Oven. Arrange the vegetables in two circles over the onion and garlic. Season with the thyme, salt, and pepper. Drizzle the remaining oil over the vegetables. Cover and return the pot to the Sun Oven. Cook until the vegetables are tender, about 45 minutes. Top with cheese and continue cooking until melted, about 5 minutes. Cool slightly before serving.