adapted from Barefoot in Paris by Ina Garten
serves 4-6
Vegetable tian is French, but it is certainly not fancy. Tian is the name of the roasting dish into which thinly sliced seasonal vegetables are layered on top of each other, drizzled with olive oil and herbs and then roasted. Towards the end, they are gratineed (sprinkled with shredded cheese).
This recipe uses a mixture of tomatoes, potatoes, and zucchini which are layered on a bed of sauteed onions. The presence of potatoes and melted cheese make this dish an easy way for children to “make friends” with a food group of which they might previously have been suspicious. For the rest of us, the cheese adds depth to a combination of perfectly seasoned and simply roasted vegetables. Served with a salad and grilled or roasted meat, a vegetable tian is a great addition to any weeknight meal.
Tip: You can slice all of your vegetables 1-2 days ahead and store them, covered, in the refrigerator. When it is time to make dinner, the tian can be made easily with a brief saute of the prepped onions and garlic, an assembly of the ingredients in the pan, and then some time in the oven.
Olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, finely chopped
1 lb. medium sized Yukon Gold potatoes (@2), unpeeled and sliced 1/4-inch thick
3/4 lb (@1 large) zucchini
1 1/4 lbs medium tomatoes
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 Tbsp fresh thyme leaves
2 oz Gruyere or Parmesan cheese, shredded
1. PREP: Preheat oven to 375. Coat a 9 x 13 x 2-inch baking dish with olive oil. Heat 2 Tbsp olive oil in a large skillet over MEDIUM HIGH heat. When oil is hot, add onions and saute until just golden, about 10 minutes. Add garlic and saute 1-2 minutes more. Pour the onion mixture into the baking dish in an even layer.
2. ASSEMBLE: Alternating, layer potatoes, zucchini, and tomatoes on top of the onions. You will be making only one layer, so fit the vegetables tightly together, overlapping. Sprinkle with salt, pepper, and thyme and then drizzle with 1 Tbsp more of olive oil.
3. BAKE: Cover dish with foil and bake until potatoes are tender, about 40 minutes. Remove from oven. Remove foil and sprinkle with a layer of cheese. Return to the oven and bake until vegetables are cooked through and cheese is browned, about 30 minutes. Serve warm.
Peace and love from my kitchen to yours,
Waverly
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