Fresh Vegetable Tian Recipes

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PROVENçAL-STYLE SUMMER VEGETABLE TIAN



Provençal-Style Summer Vegetable Tian image

This Provençal-style gratin is a dish of summery, simple vegetables cooked just long enough to soften without losing their fresh flavor. With a generous amount of parmesan, and olive oil the tian is both delicious and has an easy-to-execute upscale presentation. Look for veggies that are all around the same diameter and use a mandoline to get uniform slices. Pair this side dish with any classic American or French protein.

Provided by Emily Nabors Hall

Time 50m

Yield Yield: serves 6 (serving size: 1 slice)

Number Of Ingredients 9

3 small tomatoes (about 6 oz. each), cut into 1/4-in. slices
2 large yellow squash (about 9 oz. each), cut into 1/4-in. slices
1 large zucchini (about 12 oz.), cut into 1/4-in. slices
1 small eggplant (about 14 oz.), cut into 1/4-in. slices
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper
6 tablespoons extra-virgin olive oil
1 garlic clove, grated
2 1/2 ounces Parmesan cheese, finely shredded (about 3/4 cup)

Steps:

  • Preheat oven to 400ºF. Spread tomato, squash, zucchini, and eggplant slices out on a rimmed baking pan, exposing as much of each slice as possible. Sprinkle vegetables evenly with 3/8 teaspoon of the salt.
  • Arrange stacked slices of vegetables in a pattern upright in a lightly greased 2 1/2-quart baking dish. Sprinkle with pepper and remaining 1/2 teaspoon salt.
  • Whisk together oil and garlic, and drizzle evenly over vegetables. Sprinkle with Parmesan. Bake in preheated oven until cheese is lightly golden, and vegetables are tender and begin to char on top, about 25 minutes.

Nutrition Facts : Calories 179, Carbohydrate 10 g, Fat 14 g, Fiber 3 g, Protein 5 g, SaturatedFat 3 g, Sodium 410 mg, Sugar 5 g, UnsaturatedFat 10 g

VEGETABLE TIAN



Vegetable Tian image

This colorful, hearty and delicious Vegetable Tian originated in Provence, France. A mandoline makes easy work of slicing all the vegetables, but if you don't have one, a knife will work well. -Francine Lizotte, Surrey, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 2h15m

Yield 8 servings.

Number Of Ingredients 17

2 tablespoons olive oil
1 cup panko bread crumbs
2 cups finely chopped red onion
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 tablespoons dry red wine
1/2 small butternut squash (about 3/4 pound)
2 large russet potatoes
1 large zucchini
2 large tomatoes
2 tablespoons fresh lemon juice
1-1/2 teaspoons herbes de Provence
1 teaspoon sea salt or Himalayan pink salt
1 teaspoon coarsely ground pepper
1 cup shredded Gruyere cheese
1/2 cup panko bread crumbs
2 tablespoons clarified butter or ghee, melted

Steps:

  • Preheat oven to 400º. Lightly grease a 10-in. cast iron skillet; sprinkle with 1 cup panko breadcrumbs. In another skillet, cook onions in olive oil over medium heat until tender, 4-5 minutes. Add garlic and red pepper flakes; cook 1 minute. Stir in red wine; cook until mixture is almost dry, 1-2 minutes. Spread onion mixture in the bottom of the prepared cast iron pan; set aside. , With a mandoline or sharp knife, cut the squash, potatoes, zucchini and tomatoes into ¼-inch-thick slices. On a flat surface, layer vegetables into stacks, starting with a potato slice, tomato, squash and zucchini. Arrange stacks on their sides around outside edge of prepared skillet in a circular pattern. Make a second, alternating circle in the center. Drizzle lemon juice over vegetables and sprinkle with herbes de Provence, salt and pepper. Cover with foil; bake until vegetables are almost tender, 1 hour. Meanwhile, in a small bowl, combine cheese, ½ cup panko and clarified butter. , Remove foil; sprinkle with topping. Bake until cheese is melted and starting to brown, about 15 minutes. Remove and let stand at least 10 minutes before serving.

Nutrition Facts : Calories 287 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 387mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 6g fiber), Protein 9g protein.

FRESH VEGETABLE TIAN



Fresh Vegetable Tian image

Roasted potatoes, eggplant, zucchini and tomatoes, topped with roasted garlic and served with crusty bread. The dish has few seasonings, allowing the flavor of the vegetables to shine. Although it's not necessary, when choosing the vegetables, pick them in somewhat the same diameter. It will make alternating them in the baking dish easier and more visually appealing. A lovely dish.

Provided by sugarpea

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 tablespoons olive oil, divided
2 medium baking potatoes, peeled and thinly sliced
1 small Japanese eggplant, thinly sliced on diagonal
1 small zucchini, thinly sliced on diagonal
4 plum tomatoes, thinly sliced
coarse salt
fresh ground black pepper
4 sprigs fresh rosemary
1 head garlic
1/3 cup shredded gruyere cheese
crusty bread, sliced 1/2 inch thick and toasted,for serving (optional)

Steps:

  • Preheat oven to 400°; grease a 9" x 13" baking dish with 1 T olive oil.
  • Arrange the vegetables in the dish in slightly overlapping rows, alternating potato, eggplant, zucchini and tomato; season with salt and pepper; place rosemary sprigs on top and garlic in the center of the dish; drizzle everything with the remaining 3 T of oil.
  • To keep the dish moist and tender, swirl the dish to move the oil around every 10 minutes; bake 40-50 minutes, until vegetables are tender and garlic is soft.
  • Remove from oven; remove the rosemary sprigs and set the garlic aside to cool a bit; squeeze the garlic flesh into a bowl and mash; spread it on the vegetables or on the toast if you prefer; sprinkle vegetables with cheese and return to oven 2-3 minutes until cheese is just melted; serve warm.

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