TOMATO AND EGGPLANT TIAN
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.
- In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices.
- Rub a small flameproof baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve.
TOMATO, SQUASH AND EGGPLANT GRATIN
This is one of the simplest Provençal gratins, a dish that takes a little bit of time to assemble, then bakes on its own for 1 1/2 hours. It tastes best the day after it's made.
Provided by Martha Rose Shulman
Categories side dish
Time 2h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish.
- Combine the vegetables in a large bowl and season with salt and pepper. Add the olive oil, chopped rosemary and thyme leaves and toss gently.
- Arrange the vegetables in rows in the baking dish in this order: tomato slice, eggplant slice, tomato slice, squash slice, onion slice, tomato slice, eggplant slice, tomato slice, etc. Each slice of eggplant should have a tomato slice on either side. The vegetables should not be lying flat; they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting slightly to one side. Insert the herb sprigs into the dish. Pour any juice left in the bowl on top. Cover tightly with foil.
- Place in the oven and bake 1 hour. Remove the foil and continue to bake for another 30 minutes, until the vegetables are thoroughly tender and lightly colored on the edges.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 565 milligrams, Sugar 6 grams
SQUASH, EGGPLANT AND TOMATO TIAN
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
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
SUMMER SQUASH AND EGGPLANT TIAN
Make and share this Summer Squash and Eggplant Tian recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F; brush a baking dish, such as a 9x13-inch baking pan or a shallow earthenware casserole, with olive oil.
- To toast the breadcrumbs, heat 1 tablespoon of the olive oil over med-high heat in a small sauté pan.
- Add the dried bread crumbs and stir until the crumbs begin to brown and get crunchy, about 2 minutes.
- Remove from heat and let cool slightly; put the bread crumbs in a small bowl and stir in the garlic, thyme, parsley, and Parmesan; season bread crumbs to taste with salt and pepper; set aside.
- Cut the stem off the eggplant, then slice it into ¼-inch rounds.
- Cut the stems off the squash and slice them into ¼ inch rounds, slightly on the bias for zucchini-type or slender squash; set aside.
- Melt the butter in a sauté pan over medium heat.
- Cook the onions, stirring frequently, until soft, golden, and caramelized, about 15 minutes.
- Season to taste with salt and pepper.
- Spread the onions in the bottom of the baking dish; layer the eggplant and squash, in alternate rows, overlapping the vegetables and pushing the rows together a bit as you work to make more room.
- You may have a few slices left over, depending on the shape of your baking dish.
- Season the vegetables with salt and pepper and drizzle with the remaining 3 tablespoons olive oil.
- Bake, uncovered, until the vegetables are almost tender, about 45 minutes.
- Remove pan from oven and sprinkle the prepared bread crumbs evenly on top.
- Return pan to oven and bake until the crumbs are golden and the vegetables are completely tender, about 25 minutes.
- Serve immediately, directly from the baking dish.
Nutrition Facts : Calories 220.4, Fat 15.9, SaturatedFat 5.2, Cholesterol 17.5, Sodium 182.3, Carbohydrate 15.6, Fiber 4.3, Sugar 4.9, Protein 6.1
SEASONAL VEGETABLE TIAN
Layered seasonal vegetables are baked until they are meltingly tender.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h15m
Yield Makes one 9-inch tian
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Heat 3 tablespoons oil in a large skillet over medium heat. Add leek and garlic, season with salt and pepper, and cook until soft, about 4 minutes. Spread in a 9-inch gratin or round baking dish.
- Arrange vegetables on leek in slightly overlapping circles, alternating zucchini, squash, tomatoes, and eggplant.
- Top with wine, 1 tablespoon oil, oregano, salt, and pepper. Bake 30 minutes. Drizzle with remaining oil. Bake until vegetables are tender, 30 minutes more. Serve with Parmesan.
EGGPLANT AND TOMATO TIAN
A simple baked dish of sliced eggplant, tomatoes, and onion that is so delicious! From Melissa D'Arabian. I did sprinkle some dried herbs (herbs de provance) over the vegetables before baking.
Provided by Recipe Reader
Categories Onions
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides.
- Remove to a plate and repeat with the onion slices.
- Rub a baking dish with the garlic halves, then discard.
- In the baking dish, layer the eggplant, onions, and tomato slices, alternating the vegetables in rows with slices overlapping.
- Drizzle a little more olive oil on top.
- Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes.
- Remove the baking dish and set the oven to broil.
- Remove foil and sprinkle the tomatoes with the shredded cheese. Broil to melt and brown the cheese, about 2 minutes.
EGGPLANT, SQUASH AND TOMATO WITH ROASTED GARLIC VINAIGRETTE
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Place unpeeled garlic cloves in small baking dish. Drizzle garlic with olive oil and toss to coat. Roast garlic until very tender, about 25 minutes. Cool. Peel garlic and mince. Transfer to small bowl. Mix in balsamic vinegar. Gradually mix in 1/3 cup olive oil. Set dressing aside.
- Preheat broiler. Arrange eggplant slices in single layer on broiler pan. Brush both sides with olive oil. Sprinkle with salt and pepper. Broil until beginning to brown, about 4 minutes per side. Arrange squash slices in single layer on broiler pan. Brush tops of squash with olive oil; season with salt and pepper. Broil until tops begin to brown, about 4 minutes.
- Alternate eggplant and squash slices around edge of serving platter, overlapping slightly. Arrange tomato slices in center of platter. Sprinkle tomatoes with salt and pepper. Drizzle dressing over salad. (Salad can be prepared 2 hours ahead. Cover and let stand at room temperature.) Sprinkle salad with chopped fresh basil and serve.
EGGPLANT, YELLOW SQUASH AND TOMATO CASINO
Steps:
- Preheat oven to 350 degrees F.
- Cut off ends and slice in half lengthwise both the eggplants and yellow squash. Lay cut side up and close together on a small greased sheet pan. Then cut the tops and a very small piece of the bottom off the Roma tomatoes and stand them up with the squash.
- Sprinkle liberally with salt, pepper, garlic powder, bacon bits, peppers, and onions.
- Next, carefully pile high the Parmesan over every piece, drizzle with olive oil, and bake for about 12 minutes, or until they start to turn golden brown. Serve immediately.
Nutrition Facts : Calories 165 calorie, Fat 9 grams, SaturatedFat 3 grams, Carbohydrate 15 grams, Fiber 6 grams
More about "squash eggplant and tomato tian food"
EGGPLANT, ZUCCHINI, AND TOMATO TIAN RECIPE | MYRECIPES
From myrecipes.com
5/5 (33)Calories 191 per servingServings 6
- Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray. Bake at 375° for 15 minutes. Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with half of zucchini and half of tomato. Drizzle 2 1/4 teaspoons oil evenly over vegetables. Sprinkle vegetables evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
- Place bread in a food processor; process until coarse crumbs measure 2 cups. Add cheese and next 4 ingredients (through garlic) to processor; process until combined. Sprinkle 1 1/2 cups breadcrumb mixture evenly over tomato. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. Pour broth over top. Bake at 375° for 1 hour or until vegetables are tender and topping is browned.
TIAN PROVENçAL WITH ORZO (VEGETABLE PASTA CASSEROLE ...
From chefdehome.com
Cuisine ItalianTotal Time 42 minsCategory Pasta, Main Course
- Pre-heat oven at 425 degree Fahrenheit. Spray 9.5 inch baking dish with oil spray. Set aside. In a bowl, add orzo, 1/4 cup parmesan cheese, chili flakes, oregano, basil, 1/2 tsp salt, lemon zest, 1/2 tsp black pepper, and grated garlic. Mix well. Set aside.
- If using *tomato/pesto sauce then spread sauce evenly in baking dish in single layer. Next, gently spread orzo mixture evenly on top in single layer. Drizzle a tbsp of olive oil and a tbsp of lemon juice on top. Set aside.
- Top orzo layer with sliced zucchini, squash, tomato and red onion. Arrange in alternately, starting with zucchini, squash, tomato and repeat to complete a spiral. (as shown in picture)
- Slowly pour a cup of chicken stock (or vegetable stock) on top. Make sure not to disturb the layers. Drizzle remaining 1 tbsp olive oil on top of sliced veggies, then season with generous pinch of salt and black pepper. Bake until liquid in orzo has been absorbed. (about 20 minutes)
BAREFOOT CONTESSA | VEGETABLE TIAN | RECIPES
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.
10 BEST EGGPLANT ZUCCHINI SQUASH RECIPES | YUMMLY
From yummly.com
4.8/5 (4)
EGGPLANT & SQUASH TIAN RECIPE - LOVE AND LEMONS
From loveandlemons.com
Reviews 23Category Dairy Free, Dinner, Side DishesServings 6-8Estimated Reading Time 3 mins
TOMATO & YELLOW SQUASH TIAN - ENRILEMOINE
From enrilemoine.com
5/5 (1)Category Side DishCuisine FrechTotal Time 1 hr 5 mins
- In a saucepan sauté the onions, garlic and rosemary leaves on a low to medium heat for 5 minutes or until they are tender.
- In a shallow oven dish arrange the yellow squash and the tomatoes and spread on top the onion mixture.
VEGETABLE TIAN - RECIPES - MY CAFé GOURMAND
From mycafegourmand.com
5/5 (1)Category Main DishServings 6Total Time 1 hr 20 mins
- In a medium skillet heat 2-3 Tbsp of olive oil until hot, add onion and sauté until tender, stirring frequently. Add garlic and cook for another 2 minutes. Season with salt and pepper. Remove from the heat.
PROVENçAL VEGETABLE TIAN RECIPE - GREAT EIGHT FRIENDS
From greateightfriends.com
5/5 (1)Category Side Dish, VegetableCuisine French, ProvenceTotal Time 1 hr 30 mins
- Add the sliced onions and red pepper and cook until translucent and cooked through, about 8 to 10 minutes.
TOMATO ZUCCHINI TIAN - SOUTHERN COMFORT FOOD AND MORE!
From lanascooking.com
5/5 (2)Total Time 1 hrCategory Side DishesCalories 266 per serving
- Cut the eggplant into about 1-inch cubes. Sprinkle generously with salt and place in a colander. Let the eggplant drain for 30 minutes then remove it and pat dry.
- Heat a medium-sized skillet over medium-high heat. Add 3 tablespoons of the olive oil and cook the onions and garlic until slightly browned, about 10 minutes. Transfer to a medium baking dish.
- To the same skillet, add another 2-3 tablespoons of olive oil and cook the eggplant, stirring constantly, until tender and slightly browned. About 5 minutes. Season the eggplant with salt and pepper and stir into the onion mixture in the baking dish.
VEGETABLE TIAN RECIPE - COOKING WITH CURLS
From cookingwithcurls.com
5/5 (1)Total Time 1 hr 15 minsCategory Main Course, Side DishCalories 278 per serving
- Preheat the oven to 400 degrees. Oil the bottom and sides of a earthenware, ceramic or glass baking dish with 2 tablespoons of oil.*
VEGETABLE TIAN - THE BLOND COOK
From theblondcook.com
5/5 (4)Category Side DishCuisine AmericanTotal Time 1 hr 5 mins
- Evenly arrange the vegetable slices vertically in the casserole dish, alternating vegetables. Sprinkle with desired amount of salt, pepper and Italian seasoning.
CHEESY ZUCCHINI-EGGPLANT BAKE RECIPE - BON APPéTIT
From bonappetit.com
4.6/5 (50)Estimated Reading Time 7 minsServings 6
- Place racks in upper and lower thirds of oven; preheat to 450°. Cut off stem end of 1 globe eggplant, then shave a thin slice off of fattest part of bulbous end. Rest eggplant on newly cut side so it doesn’t roll around your board.
- Repeat same process with 2 zucchini and/or summer squash, trimming stem end, shaving side and resting on flat surface, and slicing crosswise ½" thick.
- Arrange eggplant slices in a single layer on a rimmed baking sheet, then fit as many pieces of zucchini as possible on same baking sheet, tucking into spaces around eggplant.
VEGAN TIAN RECIPE WITH ZUCCHINI, EGGPLANT, TOMATO AND HERBS
From lettucevegout.com
5/5 (1)Calories 118 per servingCategory Side Dish
- Pour 2 tbsp of olive oil across the bottom of an 8 or 9 inch round baking dish. Spread your oil across the bottom.
- Place your tian into an oven preheated at 400 °F for 25-30 minutes, until the vegetables are soft and their tops are slightly crisp.
ROASTED TOMATO AND EGGPLANT TIAN RECIPE - GEORGEANNE ...
From foodandwine.com
Servings 4
- Preheat the oven to 400°. Spread the oil on 2 baking sheets. Arrange the tomato slices in a single layer on 1 sheet and the eggplant slices on the other. Season the vegetables with salt and pepper and sprinkle with the herbs. Bake the vegetables for 30 minutes, then turn the slices and bake for 10 minutes longer, or until the eggplant is golden on both sides and the tomatoes are jamlike. Remove from the oven and reduce the heat to 350°.
- Using a spatula, transfer one-third of the tomatoes in an even layer to a 9-inch square baking dish. Cover them with half of the eggplant and one-third of the Monterey Jack. Repeat. Top with the remaining tomatoes and add any tomato juices from the baking sheet. Sprinkle with the remaining Monterey Jack and the Parmesan. Bake for 20 minutes, or until lightly golden. Cover the dish with foil and set aside for about 15 minutes before serving.
SUMMER VEGETABLE TIAN WITH CREAMY HAVARTI AND PESTO | CASTELLO
From castellocheese.com
- This simple baked vegetable dish stars summer-ripe squash, tomatoes and eggplant, interspersed with creamy Havarti cheese, and is delicious warm or at room temperature.
- SERVES 4. Preheat the oven to 375°F. Drizzle 1 tablespoon olive oil over the bottom of a medium gratin dish.
SQUASH, FENNEL AND CELERY ROOT TIAN - RECIPE | SPICE TREKKERS
From spicetrekkers.com
- Set the tender fennel leaves aside.2. Place sliced vegetables, herbs and 3 Tbsp olive oil in a bowl.
PROVENçAL TIAN (EGGPLANT, ZUCCHINI, SQUASH, AND TOMATO ...
From seriouseats.com
5/5 (2)Category SidesOccupation Senior Culinary DirectorTotal Time 1 hr 45 mins
HOW TO MAKE A SUMMER VEGETABLE TIAN | TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 2 mins
TIAN D'AUBERGINES RECIPE BY
From thedailymeal.com
4.5/5 (2)Total Time 2 hrs 30 minsCategory EntreesCalories 339 per serving
TOMATO, SQUASH, AND EGGPLANT TIAN - MASTERING DIABETES
From masteringdiabetes.org
5/5 (1)Total Time 2 hrsCategory DinnerCalories 137 per serving
EGGPLANT, ZUCCHINI, AND TOMATO TIAN
From bigoven.com
Reviews 1Servings 6Cuisine Not SetCategory Side Dish
EGGPLANT, ZUCCHINI, AND TOMATO TIAN RECIPE
From crecipe.com
RATATOUILLE VS. TIAN: WHAT'S THE DIFFERENCE? | FOOD & WINE
From foodandwine.com
POTATO, TOMATO, AND SQUASH TIAN - GET THE GOOD STUFF
From goodstuff.recipes
HOW TO MAKE A PROVENçAL VEGETABLE TIAN (A.K.A. THAT DISH ...
From seriouseats.com
SUMMER SQUASH AND EGGPLANT TIAN RECIPE - FOOD NEWS
From foodnewsnews.com
SQUASH, EGGPLANT AND TOMATO TIAN RECIPE | RECIPE ...
From pinterest.com
TOMATO, SQUASH AND EGGPLANT TIAN | EATING WELL RECIPES ...
From pinterest.com
PROVENçAL VEGETABLE GRATIN (TIAN) - SAVEUR
From saveur.com
EGGPLANT AND TOMATO TIAN
From tfrecipes.com
TOMATO, SQUASH AND EGGPLANT TIAN – MY MEDITERRANEAN RECIPES
From marukunshealthystuff.wordpress.com
SQUASH, EGGPLANT AND TOMATO TIAN RECIPE | RECIPE ...
From pinterest.co.uk
TOMATO SQUASH EGGPLANT TIAN - ONEREIGNS.COM
From onereigns.com
TIAN (FRENCH EGGPLANT, TOMATO AND ZUCCHINI CASSEROLE ...
From falmouthfarmersmarket.com
SQUASH TIAN RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
SQUASH EGGPLANT AND TOMATO TIAN- TFRECIPES
From tfrecipes.com
EGGPLANT, ZUCCHINI, AND TOMATO TIAN RECIPE | RECIPE ...
From pinterest.ca
TOMATO SQUASH EGGPLANT TIAN - IRUZIKLO.COOP
From iruziklo.coop
SQUASH, EGGPLANT AND TOMATO TIAN RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love