Summer Vegetable Tian Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 to 9 tablespoons (75 ml to 135 ml) extra-virgin olive oil
3 garlic cloves, thinly sliced
10 sprigs fresh herbs, such as parsley, thyme, rosemary, tarragon and/or basil
3 pinches fine sea salt and freshly ground pepper
1 1/2 pound (680 grams) tomatoes
1/2 pound (227 grams) zucchini, green or yellow, scrubbed and trimmed
1/4 pound (113 grams) eggplant, washed and trimmed
1/4 pound (113 grams) red onion(s) Pepper and salt (optional) to taste
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Directions: |
Directions:1. Center a rack in the oven and preheat it to 400° F. Pour 2 tablespoons of the oil into the baking dish, tilting it so the oil coats the sides. Scatter over half the garlic and a little more than half of the herbs and season generously with salt and pepper.
2. Slice the vegetables: they should be cut about 1⁄4 inch thick. Ideally they should all be about the same size, so if any are particularly large, you might want to cut them in half the long way before slicing them. This is a nicety, not a necessity.
3. Arrange the vegetables in the dish in tightly overlapping circles. Try to squeeze the eggplant between slices of tomato and get the zucchini and onions to cuddle up to one another. Keep the circles tight, since the vegetables will soften and shrink in the oven.
4. Season generously with salt (optional) and pepper, tuck the remaining slivers of garlic in among the vegetables, top with the remaining herbs and drizzle over as much of the remaining oil (3 to 7 tablespoons) as you’d like.
5. Place the tian on a baking sheet lined with foil, parchment or a silicone baking mat. Bake the tian for 70 to 90 minutes, until the vegetables are meltingly tender and the juices are bubbling.
6. Serve the tian a few minutes out of the oven or allow it to cool to room temperature. Serve with a loaf or so good bread. Either way, you’ll want bread…a lot of it. |
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Number Of
Servings: |
Number Of
Servings:4 |
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