Vegetable Tian

by Jennifer

I got this recipe from a Williams-Sonoma cooking technique class I went to over the weekend and then found it online. I need to modify this next time to fit my pan—I used a large casserole pan and still had WAY more zucchini and squash than I needed. I used the extra to make an 8×8 to take to a friend tomorrow! As a result, though, I am afraid both might be a little bland because I didn’t realize I had too many vegetables until after I had added the spices. It could definitely use a bit more flavor than it ended up with, but it was still good and a great healthy and seasonal dish I will try again.

Update August 9, 2010: I made this recipe again tonight adding eggplant and using less of everything so it only filled one pan. I only needed half of a big squash, half of a big zucchini, and 2 medium tomatoes (they were pretty large compared to the others so I cut the slices into half-moon shapes). It worked out well, and the photo at right is now updated. Those dark veggies aren’t burned, they are the eggplant!

Vegetable Tian

“A tian is a dish created in layers. Originating in Provence, a tian is a French word that describes a shallow earthenware casserole as well as the food it contains. Traditionally, it features a variety of vegetables, herbs and cheeses that are layered and then baked.” –Williams-Sonoma

Serves: 6

Ingredients:

  • 3/4 cup olive oil, plus more for greasing pan
  • 1 red bell pepper, seeded and cut into 1/8-inch strips—omitted due to my husband’s aversion
  • 1/2 large yellow onion, diced—doubled to make up for no peppers
  • 5 garlic cloves, minced
  • Salt and freshly ground pepper, to taste
  • 3 small zucchini, cut into 1/8-inch rounds
  • 2 small crookneck squash, cut into 1/8-inch rounds
  • 1 tsp. finely chopped fresh rosemary
  • 1 tsp. finely chopped fresh thyme
  • 1 lb. plum tomatoes, cut into 1/8-inch rounds
  • 1/2 cup grated Parmigiano-Reggiano cheese—I used shredded
  • 1/2 cup fine dried bread crumbs

Directions:

  1. Preheat an oven to 350°F and lightly coat a 2-quart baking dish with olive oil.
  2. In a fry pan over medium heat, warm 5 Tbsp. of the olive oil.
  3. Add the onion and sauté until translucent, 5 to 10 minutes.
  4. Add the bell pepper and garlic and season with salt and pepper.
  5. Cook, stirring occasionally, until softened, 5 to 10 minutes.
  6. Transfer the onion-pepper mixture to the prepared baking dish and spread evenly. Set aside.
  7. In a bowl, combine the zucchini, crookneck squash, 5 Tbs. of the oil, the rosemary, thyme, salt and pepper and stir to coat evenly.
  8. Arrange the zucchini, crookneck squash and tomato slices on the onion-pepper mixture, overlapping the rows. Drizzle with the remaining 2 Tbs. oil and bake for 30 minutes.
  9. Meanwhile, in a bowl, stir together the cheese and bread crumbs.
  10. Remove the baking dish from the oven and sprinkle the bread crumb mixture on top. Bake for 15 additional minutes.
  11. Turn the oven to broil, and broil dish until the cheese is golden brown (5 to 8 minutes). Let stand for 10 minutes before serving.

Source: Williams-Sonoma

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