A tian is a Mediterranean dish, more specifically from Provence, which consists of thinly sliced vegetables slowly roasted in the oven. It could be made with any seasonally available ingredients such as artichokes, asparagus, eggplant, potatoes, broccoli, carrots, celery or mushrooms. I’ve also seen it made with meat or fish as well, but today I made a version that is very popular. It consists of garlic, tomatoes and zucchini, which happen to be fresh from our garden.
I arranged the three ingredients in a terra cotta dish and drizzled on a little olive oil with freshly chopped herbs. The dish is very easy to prepare, and tastes as good as it looks. If you love cooking with farm fresh ingredients, don’t forget to check out Full Circle. We’re giving away one box this week. One lucky winner will get a free box of organic farm fresh home-delivered produce. To enter, just type your name and email address into the box below. The winner can choose any size box. The largest Full Circle offers is Harvest, which is $42 in CA, $45 in WA/ID, and $56 in AK (shipping not included outside of Anchorage).
1. Info for Vegetable Tian Recipe: Zucchini and Tomato Casserole
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 8
- Calories: unavailable
2. Ingredients for Vegetable Tian Recipe: Zucchini and Tomato Casserole
- 2 zucchini, trimmed and sliced
- 2 cloves garlic, finely minced
- ¼ cup leek (green part only), finely diced
- 1½ pounds San Marzano tomatoes
- 1 teaspoon salt
- ¼ teaspoon black pepper, freshly cracked
- 1 sprig oregano, chopped
- 1 sprig thyme, chopped
- 1 lemon, zested and juiced
- ¼ cup goat milk cheddar cheese, freshly grated
- 6 tablespoons olive oil, as needed
- ¼ cup curly parsley, coarsely chopped
- Preheat the oven to 375°F.
- Preparing the vegetable seasoning: In a mortar and pestle, grind the garlic, salt, fresh thyme, oregano and black pepper until it forms a coarse paste.
- Preparing the vegetables:
- Line a deep dish with parchment paper. Grease with a little olive oil.
- Combine the tomatoes and zucchini in a large bowl. Add the vegetable seasoning, leeks and lemon. Toss until well coated. Arrange the vegetables in one layer, by overlapping them. Drizzle with more olive oil. Cover with aluminum foil and bake for 30 minutes at 375°F. Remove the aluminum foil and sprinkle with cheese. Bake for an additional 20 minutes until browned.
- Remove from the oven and allow to cool for 10-15 minutes. Sprinkle with parsley.
- Serve warm or at room temperature.
- Bon appétit!