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. 🙂
- 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.