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
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
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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- In a medium bowl, combine the bread crumbs, butter, and remaining thyme, and season with salt and pepper. Arrange the bread-crumb mixture on top of the vegetables.
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