Cast Iron Vegetable Tian Recipes

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SUMMER VEGETABLE TIAN



Summer Vegetable Tian image

Summer Vegetable Tian with tomatoes, zucchini and potatoes is a beautiful Provencal-inspired dish! Vary the veggies with eggplant, yellow squash or peppers, too!

Provided by By: Carol | From A Chef's Kitchen

Categories     Side Dishes - Beans Rice and Grains

Time 1h30m

Number Of Ingredients 9

3 tablespoons olive oil (plus more to coat baking dish)
2 large onions (halved and thinly sliced)
8 cloves garlic (thinly sliced)
2 teaspoons chopped fresh thyme (divided)
Salt and freshly ground black pepper (to taste)
1 cup grated Gruyere cheese (divided)
2 medium zucchini
5 large large plum tomatoes
1 pound baby potatoes (such as red or Yukon gold)

Steps:

  • Preheat oven to 375 degrees. Brush a large, shallow baking dish with olive oil.
  • In a large sauté pan, heat olive oil over medium-high heat. Add the onion and cook 8 to 10 minutes or until beginning to soften.
  • Add the garlic and cook 1 to 2 more minutes. Add half the thyme and salt and black pepper to taste.
  • Drain off any excess oil. Transfer to the prepared baking dish and allow to cool while preparing the vegetables.
  • Sprinkle half the cheese over onions.
  • Slice the zucchini, tomatoes and potatoes into 1/4-inch slices.
  • While the vegetables are on your cutting board, season with salt and black pepper.
  • Layer vegetables alternately in the dish on top of the onions and cheese, fitting tightly to make one layer. If any vegetables are left, tuck them in wherever you can to use them up.
  • Once they're arranged, sprinkle with more salt, black pepper and remaining thyme.
  • Cover the dish with aluminum foil and bake 35-40 minutes or until potatoes are tender.
  • Uncover the dish, sprinkle the cheese on top, and bake for another 15-20 minutes, or until lightly browned.
  • Allow to rest 10 minutes before serving.

Nutrition Facts : ServingSize 1, Calories 193 kcal, Carbohydrate 18 g, Protein 8 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 67 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 7 g

VEGETABLE TIAN



Vegetable Tian image

A meddley of colorful vegetables comprise this summery vegetable tian, making it a mouthwatering side dish or main.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

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 1/4-inch thick
1 medium red onion, thinly sliced crosswise
Coarse salt and freshly ground pepper
Sprigs of thyme, rosemary, oregano, or marjoram

Steps:

  • Heat oven to 400 degrees.
  • 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. Arrange vegetables in dish, alternating them and overlapping them. Season with salt and pepper as you layer the vegetables. Scatter herbs on top and drizzle with remaining oil to coat generously. Add garlic cloves evenly over the top.
  • Bake 25 minutes, then baste vegetables with oil from pan, and continue baking until tender and browned, about 25 minutes more.

VEGETABLE TIAN



Vegetable Tian image

Provided by Ina Garten

Categories     side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 10

Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese, grated

Steps:

  • Preheat the oven to 375 degrees F.
  • Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
  • Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

TIAN



Tian image

The tian is both a vessel and the name of what's cooked in it: summer vegetables, sliced quite thin, arranged in careful layers, drenched in quality olive oil and then cooked in a slow oven until each individual vegetable surrenders to the others, becoming one. The true and complete melding of earthy zucchini, sweet onion, waxy potato, juicy and acidic tomatoes is the great achievement of a well-made tian, and resting the finished dish after cooking is no small part of that success. By using a cast-iron pan and starting on the stovetop during the build, covering with a lid along the way, you speed up the cooking significantly. Season every layer and generously drizzle each with olive oil to bring out tremendous flavor and aroma. The Sungold tomatoes are beautiful and bright and quite acidic - perfect against the other flavors - but I find the skins unpleasantly leathery-papery when they are cooked, so simply peel them first. Dropping the tomatoes for 30 seconds into seasoned boiling water splits their skins readily and they slip off effortlessly. I would even say it's kind of fun.

Provided by Gabrielle Hamilton

Categories     dinner, lunch, vegetables, main course, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 8

2 tablespoons unsalted butter
3 medium Yukon Gold potatoes (about 12 ounces)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 large yellow onion (about 12 ounces)
2 zucchini (about 12 ounces), washed and wiped free of any clinging grit
1 pint yellow Sungold cherry tomatoes
1/3 cup coarse bread crumbs

Steps:

  • In a pot, boil 2 inches of water for blanching tomatoes. Place an 8- or 9-inch cast-iron skillet on a burner over low heat, and add butter to melt.
  • Peel the potatoes, and slice on a Japanese mandoline into 1/4-inch-thick disks, then arrange in a single layer circle covering the bottom of the cast-iron skillet with its melted butter, keeping the skillet on the burner and leaving the heat on while you start to build the tian.
  • Add a second layer of potato slices, and season with salt and pepper, add a drizzle of olive oil and cover with a lid to slightly steam while you slice the yellow onion.
  • Peel the onion, then slice into even 1/4-inch or thinner rounds. The Japanese mandoline is sometimes too narrow to use for this, so you may have to use a sharp knife and do it manually.
  • Layer abundantly half the onion rings evenly around the pan on top of the steamed potatoes, season with salt and pepper and a drizzle of olive oil, and recover the pan with a lid while you slice the zucchini.
  • Slice the zucchini into 1/4-inch-thick rounds, and layer half of them in concentric, just-overlapping shingled circles over the onions to create a neat layer. Season with salt and pepper, drizzle with oil and recover with the lid while you blanch the tomatoes.
  • Season the now-boiling water with a few good pinches of salt, and drop the tomatoes into the boiling water. As soon as their skins split - about 30 seconds - retrieve the tomatoes and run under cold water to quickly cool enough to handle; set aside.
  • Build another ring of potato around the tian on top of the now-steaming zucchini, this time just a single layer. Drizzle with oil, season with salt and pepper and recover with the lid to steam a bit while you slip the skins off the tomatoes.
  • Layer the other half of the onions as before, season and drizzle and replace the lid as before, while you split the tomatoes in half horizontally with a small sharp knife.
  • Add final layer of zucchini to the tian, and season with salt and pepper and a drizzle of olive oil. Cover, and let steam while you heat the oven to 375 degrees.
  • Place the tomatoes around the top of the tian evenly, and sprinkle the bread crumbs over the top evenly. Drizzle with oil, season with salt and pepper and place in the oven to bake for 30 minutes. (If your skillet threatens to bubble over, slip a sheet pan underneath to prevent any burned wreckage in the bottom of your oven.)
  • With a spoon, baste, and drizzle the pan juices that accumulate in the tian over the top when you remove it from the oven at the end. Allow the tian to cool, settle and kind of meld for an hour before eating.

CAST IRON VEGETABLE TIAN



Cast Iron Vegetable Tian image

Colorful & very tasty, this fun side dish is sure to make an impression! It is great for Holidays and special occasions! VIDEO https://www.youtube.com/watch?v=KjIK2lZgWhk

Provided by CLUBFOODY

Categories     European

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil, plus more for the cast iron
1 cup panko breadcrumbs
3 cups red onions, finely chopped
3 garlic cloves, pressed
1 teaspoon red pepper flakes (to taste)
2 tablespoons dry red wine
1 large butternut squash
2 large russet potatoes, scrubbed
1 large zucchini, scrubbed
2 large tomatoes, washed
2 tablespoons lemon juice
1/2 tablespoon herbes de provence
1/4 teaspoon sea salt, ground (to taste)
1/4 teaspoon black pepper (to taste)
1 cup gruyere cheese, grated
1/2 cup panko breadcrumbs
2 tablespoons clarified butter

Steps:

  • Preheat oven to 400ºF and lightly grease a cast iron pan; sprinkle 1 cup breadcrumbs, cover the bottom evenly and set aside.
  • In a skillet over medium heat, add oil and when hot, add onion; sauté for 5 minutes. Add garlic and red pepper flakes; sauté for 1 minute. Pour in red wine and cook for 1 ½ to 2 minutes or until absorbed. Spread onion mixture on the bottom of the prepared cast iron pan; set aside.
  • Using a mandolin, slice each vegetable with the same thickness of 1/4-inch. Precook squash and russet potato slices in the microwave for 5 minutes on "High"; let them cool off.
  • Stack vegetables starting with russet potato slice then a tomato slice followed by squash and zucchini; repeat the same order so the tian looks well balanced in color. Arrange stacks evenly around the outside edge working towards the middle. Pour lemon juice over the veggies and sprinkle with Herbes de Provence, sea salt and black pepper. Cover tightly with foil and transfer to the preheated oven; bake for 60 minutes or until tender.
  • Meanwhile, make the topping by stirring gruyere cheese, breadcrumbs and clarified butter together; set aside.
  • After an hour, remove tian from the oven as well as foil. Sprinkle topping mixture evenly and return tian to the oven, uncovered; bake for 15 minutes or until cheese is melted. Remove from the oven and let sit for 10 minutes before serving. Makes 8 servings.

Nutrition Facts : Calories 384.3, Fat 12.3, SaturatedFat 5.2, Cholesterol 22.5, Sodium 287.4, Carbohydrate 60.2, Fiber 8.4, Sugar 10.7, Protein 12

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