Vegetable Tian

Elegant and beautiful, a Vegetable Tian is remarkably quick, easy and delicious. A classic Provençal dish typically made with alternating rows of sliced tomatoes, zucchini, yellow squash and eggplant over a bed of sautéed onions or leeks. This is typically a summertime dish, but if there are good looking vegetables at the market, I’ll make it any season.

I didn’t like the eggplants at the store this morning so I made it without, A little substitution here or there doesn’t matter. Delicious and nutritious, it’s a great way to get a variety of veggies in one quick, easy to make dish.

Here’s how I made it:

INGREDIENTS:

• 2 Zucchini, thinly sliced
• 2 Yellow Squash, thinly sliced
• 3-4 Roma Tomatoes, thinly sliced
• 1 Eggplant, thinly sliced
• 1 Clove Garlic, crushed and chopped
• 1 Cup Leeks, quartered and sliced
• 2 Tablespoons Butter
• 2 Tablespoons Panko Bread Crumbs
• 1 Tablespoon Olive Oil
• 1 ½ Teaspoons Salt
• ½ Teaspoon Black Pepper
• 1 Teaspoon Thyme, chopped, fresh

PROCESS:

-Preheat the oven to 350F

-All the veggies should be around the same diameter so the dish is pretty J

-Quarter the leek lengthwise and wash thoroughly, slice into thin pieces

-Over medium high heat, sauté the leeks, ½ teaspoon of salt and chopped garlic in butter until just softened

-Spread the leeks into the bottom of a small casserole (a ‘tian’)

-Slice all the veggies ¼ inch thick

-Start at one end of the dish and make even rows of alternating vegetables, keeping the rows straight and even. Keep the rows standing as upright as possible

-When all the veggies are in place, sprinkle them with thyme, salt, and pepper

-Combine the breadcrumbs with olive oil and sprinkle liberally over the veggies

-Place the tian in a preheated oven for approximately 20-30 minutes, cooking time will vary depending on the quantity vegetables and the size of the tian