Vegetable Tian
A classic Provencal baked dish of thinly sliced summer vegetables arranged in overlapping rounds and roasted until tender and caramelized. Naturally vegan and stunning enough for a dinner party.
Ingredients
- 2 medium zucchini, thinly sliced
- 2 medium yellow summer squash, thinly sliced
- 4 medium Roma tomatoes, thinly sliced
- 1 large yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 2 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Preheat oven to 400°F (200°C). Lightly oil a large oval or round baking dish.
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2
Scatter 1 large thinly sliced yellow onion and 4 minced garlic cloves evenly across the bottom of the dish. Drizzle with half the 1/4 cup extra-virgin olive oil and season with a pinch of kosher salt.
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3
Arrange alternating slices of 2 medium thinly sliced zucchini, 2 medium thinly sliced yellow summer squash, and 4 medium thinly sliced Roma tomatoes upright in overlapping rows over the onion base, packing them snugly.
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4
Drizzle the remaining extra-virgin olive oil over the top. Sprinkle with 2 tsp fresh thyme leaves, 1 tsp finely chopped fresh rosemary, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
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5
Cover the dish tightly with foil and bake for 30 minutes, until the vegetables begin to soften.
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6
Remove foil and continue baking for 20 to 25 minutes, until the edges are caramelized and most of the liquid has evaporated.
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7
Let rest for 5 minutes before serving. Serve directly from the baking dish.