Description
Vegetable Tian is a beautifully layered, baked French dish featuring thinly sliced zucchini, yellow squash, eggplant, and tomatoes. Sautéed garlic and fresh thyme enhance the flavors while olive oil adds richness. Baked to tender perfection, this colorful and healthy recipe serves as a perfect side or vegetarian main dish.
Ingredients
Scale
Vegetables
- 2 cups zucchini, thinly sliced
- 2 cups yellow squash, thinly sliced
- 2 cups eggplant, thinly sliced
- 2 cups tomatoes, thinly sliced
Seasonings and Oil
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare it for baking the vegetable tian.
- Sauté the garlic: Heat olive oil in a skillet over medium heat and add the minced garlic. Cook until fragrant, about 1-2 minutes, being careful not to burn the garlic.
- Arrange the vegetables: In a circular baking dish, arrange the zucchini, yellow squash, eggplant, and tomato slices in an overlapping pattern to create an attractive layered look.
- Add garlic oil and seasoning: Drizzle the sautéed garlic along with any remaining olive oil evenly over the arranged vegetables. Sprinkle the fresh thyme, salt, and black pepper to season.
- Start baking covered: Cover the baking dish with aluminum foil to trap steam and bake for 30 minutes at 375°F (190°C).
- Finish baking uncovered: Remove the foil and bake the tian uncovered for an additional 15-20 minutes until the vegetables are tender and slightly caramelized on top.
Notes
- Use a mandoline slicer for uniform vegetable slices to ensure even cooking.
- Fresh thyme can be substituted with dried thyme if fresh is unavailable; use 1/2 teaspoon dried.
- For a richer flavor, sprinkle grated Parmesan or breadcrumbs on top during the last baking stage.
- Serve warm as a side dish or a vegetarian main with crusty bread.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
