As summer comes to an end, many of us vegetable gardeners are running out of preparation ideas for our bounty. A tian, the French word used to describe an oval-shaped shallow earthenware casserole, also refers to the finished food it contains. Originating in Provence, the tian showcases a variety of layered and baked zucchini, squash, tomatoes plus herbs. You can even include eggplant if you desire. This is a refreshing accompaniment to summers’ light entrees.
Summer Vegetable Tian Recipe
Ingredients:
1 cup olive oil, plus more for the pan
1/2 large yellow onion
1 red bell pepper, seeded and cut into thin strips
5 cloves garlic, minced
kosher salt and pepper, to taste
3 small zucchini, cut into 1/8” rounds
2 small yellow squash, cut into 1/8” rounds
1 medium eggplant, cut into 1/8” rounds
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
1 pound plum tomatoes, cut into 1/8” rounds
1/2 cup pecorino romano cheese
fresh thyme, for garnish
Preparation:
Preheat an oven to 350°F. Lightly coat a 2-quart baking dish with olive oil.
In a fry pan over medium heat, warm 5 tablespoons of the olive oil. Add the onion and saute until translucent, about 5 to 10 minutes. Add the bell pepper and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 10 minutes. Transfer the onion-pepper mixture to the prepared baking dish and spread evenly. Set aside.
In a bowl, combine the zucchini, squash, eggplant, 1/2 cup of the olive oil, rosemary, thyme, salt and pepper. Stir to coat evenly. Arrange the zucchini, squash, eggplant and tomato slices on the onion-pepper mixture, overlapping the rows. Drizzle with the remaining 2 tablespoons of olive oil and bake for 35 to 45 minutes.
Remove from the oven and sprinkle with the thyme leaves. Let stand for 10 minutes before serving. Serves 6.
NOTE:
Unlike a gratin, a French tian does not include cheese or bread crumbs. However, the Italian version is finished with grated romano or parmigiano cheese and broiled until brown.
