Zucchini Tomato Tian Recipes

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SQUASH, EGGPLANT AND TOMATO TIAN



Squash, Eggplant and Tomato Tian image

If you're looking for a colorful dish to brighten your holiday table, try this simple and elegant Vegetable Tian. Reader Deborah Lee Liberatore, of Fernandina Beach, Fla. is a vegan who serves this dish to her guests. Yellow squash, eggplant, zucchini, and tomatoes are basted with olive oil, flavored with herbs and roasted to perfection. Non-vegans can top with parmesan cheese. "It is delicious and so pretty with all of the colors of the rainbow,'' says Ms. Liberatore.

Provided by Tara Parker-Pope

Categories     main course

Time 1h5m

Number Of Ingredients 11

6 cloves garlic
1/3 cup olive oil
2 yellow squash, cut in ½-inch slices
1 eggplant, cut in ½-inch slices
2 zucchini, cut in ½-inch slices
2 tomatoes, cut in ½-inch slices
1 yellow onion, sliced
Kosher salt
Freshly ground black pepper
1/2 teaspoon red chile flakes
2 sprigs fresh thyme, leaves picked

Steps:

  • Preheat oven to 400 degrees Fahrenheit. Halve one peeled garlic clove and rub the 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 the dish, alternating them and overlapping them. Season with salt and pepper as you layer the vegetables. Scatter thyme on top and drizzle with remaining oil to coat generously. Add remaining garlic cloves, sliced, evenly over the top.
  • Bake 25 minutes, then baste vegetables with the oil. Continue baking until tender and browned in places, about 25 minutes more. Serve warm.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 10 grams, Carbohydrate 28 grams, Fat 13 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 882 milligrams, Sugar 7 grams

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.

ZUCCHINI-TOMATO TIAN WITH OLIVES



Zucchini-Tomato Tian With Olives image

Provided by Marialisa Calta

Categories     side dish

Time 50m

Yield Four servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 large onion, quartered and thinly sliced
2 garlic cloves, thinly sliced
1 1/2 teaspoons chopped rosemary or 1/2 teaspoon dried
2 sage leaves, thinly sliced, or pinch dried
1 teaspoon chopped thyme leaves or 2 pinches dried
Salt and freshly ground pepper
1 1/4 pounds zucchini, sliced into 1/4-inch rounds
6 to 8 ounces Roma, plum or large cherry tomatoes, sliced into rounds
4 Kalamata olives, pitted and quartered
Lemon wedges or red wine vinegar (optional)

Steps:

  • In a large skillet, heat 2 teaspoons of the oil over medium heat. Add the onion, garlic, half the herbs and salt. Cook gently for 5 minutes.
  • Remove onions to a gratin dish, spreading them evenly over bottom.
  • Preheat the oven to 375 degrees. In the same skillet, heat another 2 or 3 teaspoons oil over medium-high heat. Add the zucchini, salt and pepper to taste and the remaining herbs. Saute, stirring frequently, about 10 minutes, or until zucchini begins to color.
  • Distribute the zucchini over the onions. Tuck slices of tomato and olives into the mixture. Drizzle the remaining oil over top. Cover with foil and bake for 20 minutes. Remove foil and bake 5 to 10 minutes longer, or until some of the juices have evaporated. Serve warm or at room temperature, with a wedge of lemon or cruet of vinegar, if desired.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 563 milligrams, Sugar 6 grams

BAREFOOT CONTESSA'S VEGETABLE TIAN ( INA GARTEN )



Barefoot Contessa's Vegetable Tian ( Ina Garten ) image

Make and share this Barefoot Contessa's Vegetable Tian ( Ina Garten ) recipe from Food.com.

Provided by Laci1093

Categories     Vegetable

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 11

olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 lb medium round potato, unpeeled
3/4 lb zucchini
1 1/4 lbs medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon fresh thyme leave, plus extra
fresh thyme sprig
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.

MOM'S ZUCCHINI, TOMATO & ITALIAN SAUSAGE WITH MOZZARELLA



Mom's Zucchini, Tomato & Italian Sausage With Mozzarella image

Mom made this recipe when I was a kid in the summer to use up those zucchini we always had too many of. I didn't like it then, but love it now! Omit the sausage and make it vegetarian!

Provided by CookbookCarrie

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb sweet Italian turkey sausage, browned and drained very well
1 medium zucchini, sliced about 1/4 inch thick
2 medium tomatoes, sliced 1/4 inch thick
1 medium onion, sliced 1/4 inch thick
1 lb shredded mozzarella cheese (or use deli slices)
salt
pepper

Steps:

  • Spray 2 quart casserole with cooking spray.
  • Preheat oven to 350°F.
  • Place one layer of zucchini in bottom of dish, follow with a layer of tomato, a few rings of onion and some sausage.
  • Then cover with mozzarella.
  • Repeat the layers until you get to the top.
  • Bake approx 30 minutes until cheese is melted and a knife inserts easily into the center (to be sure zucchini is done).
  • Enjoy!

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BAREFOOT CONTESSA | VEGETABLE TIAN | RECIPES
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Vegetable Tian. Preheat the oven to 375 ­degrees. Brush a 9 x 13 x 2­-­inch baking dish with olive oil. In a medium sauté pan, heat 2 tablespoons of olive oil and cook the …
From barefootcontessa.com
  • Brush a 9 x 13 x 2­-­inch baking dish with olive oil. In a medium sauté 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 one 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, or until browned. Serve ­warm.


TIAN PROVENCAL RECIPE - A LADY IN FRANCE
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2018-10-31 Tian is considered a typically provençale summer dish, and is usually served as a side to grilled fish, beef or lamb. You’ll need a medium-sized eggplant and zucchini, 4 large tomatoes, and two red onions. I’m showing more vegetables below because I expected to use two eggplant and zucchini…
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ZUCCHINI AND TOMATO TIAN WITH CARAMELIZED ONIONS—TIAN …
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Hailing from Provence and named for the region's popular terra-cotta dishes, tian is a combination of summer vegetables perfumed with olive oil and thyme and crusted with Gruyère cheese. The trick to a great tian …
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ZUCCHINI FRENCH TIAN | RICARDO
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Total Time 50 mins
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