SUMMER VEGETABLE TIAN
Summer Vegetable Tian with tomatoes, zucchini and potatoes is a beautiful Provencal-inspired dish! Vary the veggies with eggplant, yellow squash or peppers, too!
Provided by By: Carol | From A Chef's Kitchen
Categories Side Dishes - Beans Rice and Grains
Time 1h30m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1, Calories 193 kcal, Carbohydrate 18 g, Protein 8 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 67 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 7 g
PROVENçAL-STYLE SUMMER VEGETABLE TIAN
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
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
Provided by Ina Garten
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
BAREFOOT CONTESSA'S VEGETABLE TIAN ( INA GARTEN )
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
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.
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.
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SUMMER VEGETABLE TIAN - BUDGET BYTES
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4.7/5 (117)Total Time 1 hrServings 6Calories 136 per serving
- Preheat the oven to 400ºF. Dice the onion and mince the garlic. Sauté the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent (about 5 minutes).
- While the onion and garlic are sautéing, slice the zucchini, yellow squash, tomato, and potato thinly (1/4-inch slices). Make sure the potatoes are very thin so that they soften quickly while in the oven.
- Coat the inside of an 8x8" casserole dish with non-stick spray. Spread the sautéed onion and garlic in the bottom of the dish. Arrange the other sliced vegetables, stacked vertically like dominos, in an alternating pattern. Season the top of the vegetables generously with salt, pepper, and dried thyme.
- Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil, top with the shredded cheese, and bake without the foil for an additional 15-20 minutes, or until the cheese is golden brown. Top with chopped fresh parsley for garnish, if desired.
SUMMER VEGETABLE TIAN RECIPE | EATINGWELL
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5/5 (3)Total Time 1 hr 30 minsCategory Healthy Squash Casserole RecipesCalories 152 per serving
- Heat oil and garlic in a small saucepan over medium-high heat until the garlic begins to sizzle, about 1 minute. Remove from heat and set aside.
- Slice tomatoes, onions, squash and zucchini into 1/8-inch-thick slices. Standing them up on their sides, alternate the tomato, onion, squash and zucchini slices in a circular pattern around the edge of a 9-inch deep-dish glass pie pan or similar-size round casserole dish. Make a second alternating circle in the center. Pack the vegetables tightly: they will shrink while baking.
- Discard the garlic, if desired, and drizzle the vegetables with the oil. Sprinkle with salt. Bake until the vegetables are tender and starting to brown, about 1 hour. Let cool for 10 minutes before serving.
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