VEGETABLE TIAN
Provided by Ina Garten
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
- Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.
ROGER VERGé'S ZUCCHINI AND TOMATO CASSEROLE (TIAN DE COURGETTES ET TOMATES)
Craig Claiborne brought this recipe to The Times in a 1981 article about the late Roger Vergé, a founding father of nouvelle cuisine. This is an adaptation of Mr. Vergé's dish. It requires a little time, but it's a perfect way to celebrate summer's bounty.
Provided by Craig Claiborne
Categories dinner, main course, side dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- If the peppers are to be used, preheat the broiler. Place the peppers under the broiler and roast until they are burnt on one side. Turn and roast on the other side. Continue turning until roasted all over, top and bottom. Put in a plastic bag to cool. Peel. Discard the stems and seeds. Cut the peppers into thin strips. There should be about three-quarters of a cup.
- Trim off the ends of the zucchini. Using a swivel-bladed vegetable cutter, trim off the sides of each zucchini, leaving intervals of green to make a pattern. Cut the zucchini on the bias into quarter-inch slices. There should be about seven cups.
- Remove the cores from the tomatoes. Cut each tomato slice about one-third inch thick.
- Peel the onion and cut it in half crosswise. Cut each half into very thin slices. There should be about two cups. Put the onion in a heavy saucepan.
- Add one-third cup of oil and the water to the onion. Bring to the boil and cook over relatively high heat about 10 or 12 minutes. When ready, the onion will be nicely glazed and lightly browned. Do not burn.
- Preheat oven to 350 degrees.
- Spoon the onion over the bottom of an oval or rectangular baking dish (a dish that measures about 13 1/2 by 8 by 2 inches is ideal). Sprinkle the garlic and pepper strips over the onion.
- Arrange a layer of tomatoes, letting them lean at an angle against the sides of the baking dish. Arrange a layer of zucchini against the tomatoes. Continue making layers until all the tomatoes and zucchini are used. Sprinkle with salt and pepper to taste and the thyme. Dribble the remaining one-quarter cup of oil over all.
- Place in the oven and bake 30 minutes. Increase the oven heat to 475 degrees and continue baking about 45 minutes. At this point the top of the vegetables will be quite dark. Press the vegetables down with a flat pancake turner. Return to the oven and continue baking 15 minutes. Serve hot or cold.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 936 milligrams, Sugar 9 grams
ZUCCHINI-TOMATO TIAN WITH OLIVES
Provided by Marialisa Calta
Categories side dish
Time 50m
Yield Four servings
Number Of Ingredients 11
Steps:
- In a large skillet, heat 2 teaspoons of the oil over medium heat. Add the onion, garlic, half the herbs and salt. Cook gently for 5 minutes.
- Remove onions to a gratin dish, spreading them evenly over bottom.
- Preheat the oven to 375 degrees. In the same skillet, heat another 2 or 3 teaspoons oil over medium-high heat. Add the zucchini, salt and pepper to taste and the remaining herbs. Saute, stirring frequently, about 10 minutes, or until zucchini begins to color.
- Distribute the zucchini over the onions. Tuck slices of tomato and olives into the mixture. Drizzle the remaining oil over top. Cover with foil and bake for 20 minutes. Remove foil and bake 5 to 10 minutes longer, or until some of the juices have evaporated. Serve warm or at room temperature, with a wedge of lemon or cruet of vinegar, if desired.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 563 milligrams, Sugar 6 grams
More about "courgette tomato tians recipes"
VEGETABLE TIAN | RECIPES
From barefootcontessa.com
- Brush a 9 x 13 x 2-inch baking dish with olive oil. In a medium sauté pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
- Slice the potatoes, zucchini, and tomatoes in 1/4-inch-thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only one layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes, or until browned. Serve warm.
PROVENçAL VEGETABLE GRATIN (TIAN)
From saveur.com
Servings 4-6Total Time 1 hr 45 mins
ZUCCHINI AND TOMATO TIAN WITH CARAMELIZED ONIONS—TIAN …
From americastestkitchen.com
4.6/5 (8)Servings 6Cuisine FrenchCategory Main Courses
BEST TIAN RECIPE - HOW TO MAKE VEGETABLE RATATOUILLE
From food52.com
COURGETTE, TOMATO AND OLIVE TIAN
From circusgardener.com
SAVORY TOMATO ZUCCHINI TIAN WITH HERBES DE PROVENCE
From lanascooking.com
CLASSIC VEGETABLE TIAN FROM PROVENCE
From pardonyourfrench.com
VEGAN TIAN RECIPE (ZUCCHINI, EGGPLANT, TOMATO AND HERB)
From lettucevegout.com
PROVENçAL TIAN (EGGPLANT, ZUCCHINI, SQUASH, AND TOMATO CASSEROLE) …
From seriouseats.com
EGGPLANT, ZUCCHINI, AND TOMATO TIAN RECIPE
From myrecipes.com
ZUCCHINI AND TOMATO TIAN
From palatablepastime.com
CHEESY COURGETTE & TOMATO TIAN | HEALTHY RECIPE | WW UK
From weightwatchers.com
MEDITERRANEAN VEGETABLE TIAN – SIMPLE AND DELICIOUS
From family-friends-food.com
JULIA CHILD'S TIAN DE COURGETTES AU RIZ (ZUCCHINI TIAN)
From food52.com
COURGETTES AND TOMATOES AU GRATIN | RECIPES | DELIA ONLINE
From deliaonline.com
PROVENçAL COURGETTE TIAN RECIPE
From gardensillustrated.com
COURGETTES WITH FRESH TOMATO SAUCE
From rivercottage.net
BAKED ZUCCHINI TIAN
From feastingathome.com
You'll also love