Vegetable Tian

 The first time I saw a layered vegetable dish, I couldn’t took took my eyes off the screen. It was so colorful and gorgeous! So, I did some research and found out that it’s called ‘tian’. Tian originated in Provance region of France and owes its name to the earthenware shallow dish in which it’s cooked in the oven and then served. It’s also can be describe as a gratin but in the Provencal style. I love such simple and delicious bakes, and I’ve already made various gratins but they are topped with breadcrumbs or cheese, so all its beauty is almost fully covered. I was lucky to buy some yellow zucchini (most of the time its price much higher compare to green ones) and made a beautiful tian! I had such a fun composing it, arranging vegetables slices in layers.  🙂 Vegetable tian

After making, baking and eating I came to the conclusion that tian is a wonderful and full of flavour dish, which is simple and fun to prepare! And one more note: the more colorful the vegetables – the more attractive the appearance of the tian. 😉

Vegetable Tian

  • Difficulty: easy
  • Print
Potatoes take the most time to cook, so if you want you may parboil potato slices or totally omit it.
Ingredients
yellow or/and green zucchini
eggplants
tomatoes
small potatoes, optional
olive oil
a pinch of dried basil and thyme
sea salt and ground pepper to taste
some grated parmesan or pecorino romano cheese, optional
 
  • Wash all the vegetables, clean the skin off the potatoes. Slice finely.
  • Grease a shallow dish with olive oil, arrange vegetable slices. Sprinkle with herbs, drizzle olive oil, and season generously. Cover loosely with foil.
  • Cook in preheated 180C oven for 40 minutes. Remove foil, sprinkle some cheese if using and cook uncovered for further 20-35 minutes or until the vegetables are soft.
  • Serve warm as is or as a side dish to meat.

Enjoy!  

Beautiful Vegetable tian

32 thoughts on “Vegetable Tian

  1. So pretty and wonderfully arranged! I love how the amount of cheese on top was just enough for flavour and to still allow the beautiful vegetables to show 🙂

  2. GORGEOUS!! Will make as soon as I get my vegetables going in the garden. Everything seems so late this year. It was a long winter! 🙂

    • Here there is no summer or winter veggies, just what you can buy from the store or market. 🙂 and I was surprised to get those yellow zucchini, never seen local zucchini before 🙂

  3. I saw your recipe this morning and instantly knew what I want for lunch! It turned out so good that I think I am making it tomorrow again 🙂 Thanks for sharing!

  4. Looks so beautiful and eye catching as you mentioned! The sprinkles on top and the colours make it look like an exotic dish. This is the best way to eat vegetables!

  5. Love the wonderful colors of this gratin…and thanks for the history – I love learning about where things come from! You’re also right about how most of the time the cheese covers the beauty of the dish – you put the perfect amount on yours! Thanks for sharing 🙂

  6. This is one of my favorite ways to serve vegetables. You get a stunning, mouthwatering, medley of vegetables and the presentation is simply over the top. Very nicely done. 🙂

  7. Pingback: Top 10 Recipes of 2015 | milkandbun

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