Summer Vegetable Tian

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Summer Vegetable Tian

 

Summer Vegetable Tian 7.jpg

Tian is a mixture of roasted vegetables cooking in a shallow dish, usually with cheese or au gratin. This dish derives its name from the large, round, earthenware cooking pot used in Provence, France.

 

Ingredients:

  •  1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 1 teaspoon garlic, minced
  • 1 medium zucchini, thinly slice rounds
  • 1 medium potato, thinly slice rounds
  • 1 medium tomato, thinly slice rounds
  • 1 teaspoon dried thyme
  • Himalayan sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup shredded Parmesan-Reggiano cheese

 

Preparation: 

Preheat the oven to 400 degrees. Sauté onion and garlic in a skillet with olive oil until softened (about five minutes).

Summer Vegetable Tian   Summer Vegetable Tian

Spray the inside of a round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish.

Summer Vegetable Tian

Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with sea salt, freshly ground pepper, and thyme.

Summer Vegetable Tian

Cover the dish with foil and bake for 30 minutes.

Summer Vegetable Tian   Summer Vegetable Tian

Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

Summer Vegetable Tian 7.jpg

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Print

Summer Vegetable Tian

Summer Vegetable Tian 7.jpg

Tian is a mixture of roasted vegetables cooking in a shallow dish, usually with cheese or au gratin. This dish derives its name from the large, round, earthenware cooking pot used in Provence, France.

  • Author:
  • Yield: 4 Servings
  • Category: Vegetable
  • Cuisine: French

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 1 teaspoon garlic, minced
  • 1 medium zucchini, thinly slice rounds
  • 1 medium potato, thinly slice rounds
  • 1 medium tomato, thinly slice rounds
  • 1 teaspoon dried thyme
  • Himalayan sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup shredded Parmesan-Reggiano cheese

Instructions

Preheat the oven to 400 degrees. Sauté onion and garlic in a skillet with olive oil until softened (about five minutes).

Spray the inside of a round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish.

Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with sea salt, freshly ground pepper, and thyme.

Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

Nutrition

  • Serving Size: 4
  • Calories: 337
  • Sugar: 3.3g
  • Sodium: 828mg
  • Fat: 21.8g
  • Saturated Fat: 12.6g
  • Trans Fat: 0g
  • Carbohydrates: 15.1g
  • Fiber: 2.8g
  • Protein: 26.3g
  • Cholesterol: 60mg

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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