VEGETABLE TIAN
This colorful, hearty and delicious Vegetable Tian originated in Provence, France. A mandoline makes easy work of slicing all the vegetables, but if you don't have one, a knife will work well. -Francine Lizotte, Surrey, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 2h15m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400º. Lightly grease a 10-in. cast iron skillet; sprinkle with 1 cup panko breadcrumbs. In another skillet, cook onions in olive oil over medium heat until tender, 4-5 minutes. Add garlic and red pepper flakes; cook 1 minute. Stir in red wine; cook until mixture is almost dry, 1-2 minutes. Spread onion mixture in the bottom of the prepared cast iron pan; set aside. , With a mandoline or sharp knife, cut the squash, potatoes, zucchini and tomatoes into ¼-inch-thick slices. On a flat surface, layer vegetables into stacks, starting with a potato slice, tomato, squash and zucchini. Arrange stacks on their sides around outside edge of prepared skillet in a circular pattern. Make a second, alternating circle in the center. Drizzle lemon juice over vegetables and sprinkle with herbes de Provence, salt and pepper. Cover with foil; bake until vegetables are almost tender, 1 hour. Meanwhile, in a small bowl, combine cheese, ½ cup panko and clarified butter. , Remove foil; sprinkle with topping. Bake until cheese is melted and starting to brown, about 15 minutes. Remove and let stand at least 10 minutes before serving.
Nutrition Facts : Calories 287 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 387mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 6g fiber), Protein 9g protein.
PUMPKIN OR BUTTERNUT SQUASH TIAN
The pumpkin in this dish becomes almost molten. Barely held together by the flour it's been dredged in. Simply delicious!
Provided by evelynathens
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Butter a 13 x 9 inch baking dish.
- Dredge pumpkin or butternut squash in a bag with flour, crumbled basil, salt and pepper; shake off excess.
- Put in the prepared baking dish and sprinkle with Parmesan and garlic; add more pepper to taste and drizzle with oil.
- Bake for 30-40 minutes.
THREE VARIETY SQUASH TIAN
In this tian -- a French shallow casserole -- a colorful assortment of squash slices are paired with fresh tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. In a 10-inch round gratin dish, arrange squash slices and tomatoes in an overlapping pattern to fill the dish. Brush vegetables with olive oil; drizzle the remaining oil on top. Drizzle the chicken stock on top. Sprinkle with salt and pepper and 1 tablespoon thyme leaves.
- In a medium bowl, combine the bread crumbs, butter, and remaining thyme, and season with salt and pepper. Arrange bread-crumb mixture on top of the vegetables. Bake until the vegetables are tender and the bread crumbs are golden, about 50 minutes. Remove from oven, garnish with thyme sprigs, and serve.
SQUASH, EGGPLANT AND TOMATO TIAN
If you're looking for a colorful dish to brighten your holiday table, try this simple and elegant Vegetable Tian. Reader Deborah Lee Liberatore, of Fernandina Beach, Fla. is a vegan who serves this dish to her guests. Yellow squash, eggplant, zucchini, and tomatoes are basted with olive oil, flavored with herbs and roasted to perfection. Non-vegans can top with parmesan cheese. "It is delicious and so pretty with all of the colors of the rainbow,'' says Ms. Liberatore.
Provided by Tara Parker-Pope
Categories main course
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees Fahrenheit. Halve one peeled garlic clove and rub the bottom of a large baking dish with the cut side of the garlic. Coat the bottom of the dish with 2 tablespoons oil.
- Arrange vegetables in the dish, alternating them and overlapping them. Season with salt and pepper as you layer the vegetables. Scatter thyme on top and drizzle with remaining oil to coat generously. Add remaining garlic cloves, sliced, evenly over the top.
- Bake 25 minutes, then baste vegetables with the oil. Continue baking until tender and browned in places, about 25 minutes more. Serve warm.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 10 grams, Carbohydrate 28 grams, Fat 13 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 882 milligrams, Sugar 7 grams
KADDU (SWEET AND SOUR BUTTERNUT SQUASH)
This cozy vegetable main is an ode to earthy, maple-y fenugreek, a staple spice of Indian cooking that is a perfect match for the mild sweetness of butternut squash. Normally roasted, butternut squash is gently stewed here with ginger, onion, turmeric, tomatoes and brown sugar, bringing out a unique and addictive sweet-and-sour flavor. Kaddu is traditionally paired with puri, a type of fried bread, but roti, tortillas and even toast work well with this bright and hearty one-pot dish.
Provided by Priya Krishna
Categories vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large (12-inch) deep sauté pan over medium heat, warm the oil. Once the oil begins to shimmer, add the fenugreek seeds and cook until they start to sputter, which should be within seconds. Reduce the heat to medium-low and swirl in the turmeric. Add the onion and sauté until it just starts to soften, 3 to 4 minutes. Add the ginger, chile powder and asafetida (if using), and cook for 1 minute. Add the butternut squash and salt, cover and cook until the squash is tender, 10 to 15 minutes.
- Stir in the tomatoes, lime juice and brown sugar. Reduce the heat to low, cover and cook until the tomatoes are soft but still retain their shape, about 5 minutes. Remove from the heat. Taste and adjust the lime juice and salt according to taste. Garnish with the cilantro and serve warm.
SIMPLE ROASTED BUTTERNUT SQUASH
Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.
Provided by MChele
Categories Side Dish Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
- Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.3 g, Fat 7 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 10.6 mg, Sugar 5.6 g
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- Heat the oven to 350°F. In a 10-inch round gratin dish, arrange the squash slices and tomatoes in an overlapping pattern to fill the dish. Brush the vegetables with olive oil; drizzle the remaining oil on top.
- In a medium bowl, combine the bread crumbs, butter, and remaining thyme, and season with salt and pepper. Arrange the bread-crumb mixture on top of the vegetables.
- Bake until the vegetables are tender and the bread crumbs are golden, about 50 minutes. Remove from the oven. Serve garnished with thyme sprigs.
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