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.
TIAN (PROVENCAL BAKED VEGETABLES)
I got this recipe from a French exchange student who is staying with my parents for the year. I tried making it myself, and it is delicious! The dish contains every color of the rainbow and is as nice to look at as it is to eat. I add yellow squash to mine as well just to give more color.
Provided by L-Burden
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Put eggplant slices in a colander and sprinkle with salt. Leave for 30 minutes to exude their bitter juices. Rinse well under running cold water and pat dry.
- Preheat oven to 375 degrees.
- Saute the sliced eggplant with the onions, sweet peppers, and garlic in 4 tablespoons of olive oil until golden.
- Spread the misture over the base of a shallow, ovenproof dish.
- Using a potato peeler, remove some of the peel in strips from the sides of the zucchini, leaving some vertical stripes of green.
- Slice the zucchini thinly. Slice the tomatoes. Arrange the zucchini and tomato slices in alternate rows over the top of the sauteed vegetable misture, overlapping like fish scales.
- Season to taste with salt and pepper and sprinkle rosemary and thyme.
- Bake in oven at 375 degrees for 25 minutes, until golden.
- Remove the dish from the oven and sprinkle with the bread crumbs and Parmesan. Drizzle a little more olive oil over the top if you wish.
- Bake for a further 10 minutes until crisp and golden. Eat hot, warm, or cold.
Nutrition Facts : Calories 236.4, Fat 15.1, SaturatedFat 2.4, Cholesterol 1.5, Sodium 96.9, Carbohydrate 23.7, Fiber 6.7, Sugar 9.8, Protein 5.3
SEARED TUNA WITH TIAN OF PROVENCAL VEGETABLES
Steps:
- For the vegetable tian: Preheat the oven to 350 degrees F. Lightly oil a 9 by 13-inch ceramic or glass baking dish. In a small bowl, combine the oil with the thyme, garlic, salt, and pepper.
- Arrange half of the vegetables in rows in the dish, interspersing the different types until the bottom of the dish is covered. Drizzle with half of the oil mixture. Make a final layer of mixed vegetables, and drizzle with the remaining oil mixture. Cover the top of the vegetables with lightly oiled parchment paper. Bake until the vegetables are tender, about 40 minutes.
- Remove the vegetable tian from the oven, keep warm in a warm place, and increase the oven temperature to 450 degrees F.
- For the tuna: Season the tuna with the salt and pepper. Heat the oil in a large nonstick skillet over high heat. Add the tuna and cook, turning once, until seared on both sides, about 2 minutes. Uncover the tian and place the seared tuna fillets on top of the vegetables, spacing them evenly. Bake, uncovered, until the tuna is rare to medium-rare, about 5 minutes. Spoon equal amounts of the sauce in the centers of 6 warmed plates. Using a wide spatula, lift portions of the tuna and vegetables and transfer to the plates.
- For the sauce: Place the tomato confit, garlic confit, water, salt and pepper in a blender and process on high speed. With the machine running, drizzle in the oil and blend until the sauce is emulsified, about 1 minute. Transfer to a medium bowl and stir in the parsley and thyme. Set aside at room temperature
- Place the tomatoes in a colander and toss with the salt. Let drain at room temperature for 2 hours. Pat the tomatoes dry with paper towels. Preheat the oven to 250 degrees F. Place the tomatoes, garlic, and rosemary in a nonreactive 2-quart saucepan. Add enough oil to cover the tomatoes. Cover the saucepan and bake until the tomatoes are very tender, but not falling apart, about 3 hours. Drain, discard the garlic and rosemary, and set the tomato confit aside for the sauce. (The tomato confit can be prepared up to 3 days in advance, covered and refrigerated.)
- Place the garlic cloves and 2 cups cold water in a small saucepan and bring to a boil over high heat. Drain. Repeat the procedure 2 more times. Return the drained garlic cloves to the saucepan and add the oil. Bring to a bare simmer over very low heat. Cook until the garlic is tender, about 40 minutes. Cool completely. Transfer to a 1-pint canning jar, add enough oil to cover the garlic, and seal. (The garlic confit can be prepared up to 3 weeks in advance, covered and refrigerated.)
PROVENCAL VEGETABLE TIAN
Make the summer season last a little longer with a languorous Provencal meal and an uncomplicated menu full of bright flavors.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in dish, then cover with half the potato; season with 1/2 teaspoon salt and a pinch of pepper. Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; season with 1/2 teaspoon salt and a pinch of pepper. Scatter with half the olives and half the thyme. Drizzle with 2 tablespoons oil. Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil.
- Bake 20 minutes, then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.
More about "tian provencal baked vegetables food"
WHAT IS A FRENCH TIAN? - THE SPRUCE EATS
Web Sep 27, 2022 A Guide to Understanding and Cooking a French Tian. In French cuisine, a tian (pronounced tyan) is both a roasted vegetable dish and the shallow earthenware vessel traditionally used for baking and …
From thespruceeats.com
From thespruceeats.com
SUMMER VEGETABLES PROVENçAL TIAN, SOUTH FRANCE RECIPE
Web Arrange vegetables slices on the edge, alternatively eggplant, zucchini and tomatoes. Pack well your rows and make sure the slices are the same size (possibly cutting the larger ones or adjusting 2 of the smaller ones). …
From myparisiankitchen.com
From myparisiankitchen.com
BEST TIAN OF PROVENCAL VEGETABLES RECIPES | FOOD …
Web Feb 4, 2022 Step 1. Sauté onions in olive oil. Chop up equal amounts of aubergine/eggplant, courgettes/zucchini, and coloured peppers/capsicums. Spread the sautéed onions over the bottom of a roasting pan or gratin …
From foodnetwork.ca
From foodnetwork.ca
VEGETABLE BAKE - TIAN PROVENCAL - LOVE FRENCH FOOD
Web Preheat oven to about 350F/180C/Gas 4. Heat the olive oil in a heavy-based pan and sweat the onions and garlic over low heat until they are soft and golden. Place the onions in the base of a round 9 inch shallow …
From lovefrenchfood.com
From lovefrenchfood.com
BAKED PROVENCAL VEGETABLES | TIAN #MYPARISKITCHEN
Web Aug 31, 2017 Remove the foil, strew the cheese over the top and bake uncovered for 20 to 25 more minutes until the veggies are completely cooked through and shriveled. 9. Serve warm or at room temperature …
From everopensauce.com
From everopensauce.com
PROVENçAL VEGETABLE CASSEROLE (TIAN) RECIPE - TODAY
Web Jul 13, 2022 Preparation 1. Preheat oven to 375 F. In a braiser pan, warm 2 tablespoons of the olive oil over medium heat. Add the sliced onions, garlic, red peppers, thyme and …
From today.com
4.3/5 (144)Total Time 1 hr 5 minsCategory Entrées,Side Dishes
From today.com
4.3/5 (144)Total Time 1 hr 5 minsCategory Entrées,Side Dishes
WHAT IS A TIAN—AND HOW TO MAKE ONE - MARTHA STEWART
Web Feb 15, 2023 A tian is primarily made from two to four types of sliced vegetables—think zucchini and other squash, eggplant, and tomatoes—arranged in alternating layers in a …
From marthastewart.com
Author Anna Kovel
From marthastewart.com
Author Anna Kovel
TIAN PROVENCAL (FRENCH BAKED SUMMER VEGETABLES)
Web Sep 13, 2021 Instructions. In a small saucepan, heat 1 tbsp of olive oil on medium heat. Add the chopped onion and garlic, sauté 3 minutes until the onion becomes …
From mediterraneanliving.com
4.8/5 (6)Total Time 1 hr 15 minsCategory Dinner, Lunch, Main CourseCalories 133 per serving
From mediterraneanliving.com
4.8/5 (6)Total Time 1 hr 15 minsCategory Dinner, Lunch, Main CourseCalories 133 per serving
PROVENCAL VEGETABLE BAKE (TIAN PROVENCAL) RECIPE | RACHEL KHOO ...
Web Oct 22, 2014 Get Provencal Vegetable Bake (Tian Provencal) Recipe from Cooking Channel
From cookingchanneltv.cel29.sni.foodnetwork.com
From cookingchanneltv.cel29.sni.foodnetwork.com
TIAN PROVENçAL (SUMMER VEGETABLE GRATIN) - LAVENDER AND LOVAGE
Web Aug 4, 2015 Step 3. Sprinkle the minced garlic over and around the vegetables, pushing some down between the gaps between them. Season to taste with salt and pepper, and …
From lavenderandlovage.com
From lavenderandlovage.com
TIAN PROVENçAL RECIPE ON FOOD52
Web Oct 18, 2021 Dust the vegetables with the Herbes de Provence, and drizzle with the remaining olive oil. Place fresh thyme on top. Cover the dish with foil and bake for 15 …
From food52.com
From food52.com
PROVENçAL TIAN (EGGPLANT, ZUCCHINI, SQUASH, AND TOMATO CASSEROLE) …
Web Mar 27, 2019 Pre-cooking each vegetable in a skillet removes excess moisture and browns the slices, making the final dish much more flavorful. Cutting each vegetable …
From seriouseats.com
From seriouseats.com
TIAN PROVENçAL – VEGETABLE BAKE RECIPE ON FOOD52
Web Sep 20, 2016 Directions. Preheat oven to 350 degrees Fahrenheit. Finely slice the clean vegetables cross or lengthwise, using a mandoline slicer. Lightly oil a round oven-proof …
From food52.com
From food52.com
TIAN PROVENçAL (FRENCH BAKED SUMMER VEGETABLES) | LIVE EAT LEARN
Web Apr 4, 2023 Heat 1 tablespoon of the oil in a large saucepan over medium heat, then add garlic and onion. Cook until the onion softens, about 5 minutes, and then add the …
From liveeatlearn.com
From liveeatlearn.com
PROVENçAL VEGETABLE TIAN - THE BEACH HOUSE KITCHEN
Web Aug 10, 2017 Instructions. Preheat the oven to 450 degrees. Place red peppers on a baking sheet, drizzle with one tablespoon olive oil and bake for 30 to 40 minutes, until …
From thebeachhousekitchen.com
From thebeachhousekitchen.com
PROVENçAL VEGETABLE GRATIN (TIAN) | SAVEUR
Web Apr 26, 2016 Heat oven to 400°. Spread the cooked onion mixture in the bottom of a large earthenware baking dish, about 9 by 13 inches. Arrange the zucchini, eggplant, and …
From saveur.com
From saveur.com
TIAN PROVENCAL RECIPE A VEGETABLE TART FLOWER - PERFECTLY PROVENCE
Web Stuff crushed garlic in between the strips and drizzle olive oil over the top. Season with salt and pepper. Baked in a preheated oven for 30 minutes. Watch the oven for the last 10 …
From perfectlyprovence.co
From perfectlyprovence.co
TIAN PROVENçAL (PROVENçAL VEGETABLE BAKE) - THE HAPPY FOODIE
Web Preheat the oven to 180°C. Fry the onions, garlic and thyme in 2 tablespoons of the oil for about 10 minutes, until soft and starting to turn golden. Meanwhile very finely slice the …
From thehappyfoodie.co.uk
From thehappyfoodie.co.uk
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