Summer Vegetable Tian Recipes

PROVENçAL-STYLE SUMMER VEGETABLE TIAN

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.

VEGETABLE TIAN

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.

SUMMER VEGETABLE TIAN

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.