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
