Vegetable Tian

© 2013 REMCooks.com
© 2013 REMCooks.com

What a lovely vegetable side. It’s very tasty, easy and bound to impress. 🙂

Recently one of my friend’s sent me a link to a vegetable tian recipe and I promised him I would give it a try. It looked delightful and a perfect side dish for some fish we wanted to make. So, last night we made it and we’re posting about it today. Cecil, this one is for you. 😉

What is a tian? Well, in Chinese, tian means sky but we’re not talking about a vegetable sky where rocking horse people eat marshmellow pies. 😀 No, a tian is a typically a gratinée  of thinly sliced roasted vegetables cooked in a shallow dish. A tian also can be used to describe any type of casserole-style course, from a braised vegetable stew to a layered dessert. The name tian is derived from the large, round, earthenware cooking pot used in Provence, France. There are all sorts of tians. There are onion tians. Tians made with yellow beans, diced zucchini, and green beans, each of which is cooked and layered in the dish, along with a layer of sautéed onions of any color. There are prawn tians, eggplant tians, crab and avocado tians. There are endless possibilities for a tian. Originally, however, tian referred to a gratinée of Provencal-style mix of vegetables. This dish is along the lines of the Provencal-style mix of vegetables and it is quite tasty, indeed. It’s very easy to make inasmuch as it’s a bunch of sliced, roasted vegetables topped with cheese. It does, however, take about 45 minutes to bake so it may not be ideal for a weeknight meal but from start to finish, you can have this pretty, delectable side dish finished in an hour. Your family will love it and your dinner guests will be impressed. Give it a try. We think you will be glad you did.

Ingredients

  • 1 Tbsp. olive oil
  • 1 medium yellow onion, small dice
  • 1 tsp. garlic, minced
  • 1 medium zucchini, sliced 1/4 inch thick
  • 1 medium yellow squash, sliced 1/4 inch thick
  • 1 medium red potato, sliced 1/4 inch thick
  • 1 medium tomato, sliced 1/4 inch thick
  • 1 tsp. dried thyme
  • to taste salt & pepper
  • 1/2 cup grated parmesan cheese
  • 1/2 cup grated fontina cheese
  • hot sauce, to taste (optional)
© 2013 REMCooks.com
© 2013 REMCooks.com

Instruction

Preheat the oven to 400 degrees F. Add oil to a large sauté pan over medium-high heat.

© 2013 REMCooks.com
© 2013 REMCooks.com

Now, add the onions and sauté until translucent, roughly 3 minutes.

© 2013 REMCooks.com
© 2013 REMCooks.com

Add the garlic and sauté another 2 – 3 minutes until very aromatic and soft.

© 2013 REMCooks.com
© 2013 REMCooks.com

While the veggies are sautéing, butter the inside of an 8″ diameter round baking dish. *

© 2013 REMCooks.com
© 2013 REMCooks.com

When the veggies are done, pour them into the bottom of the baking dish

© 2013 REMCooks.com
© 2013 REMCooks.com

and spread evenly across the bottom.

© 2013 REMCooks.com
© 2013 REMCooks.com

Now, place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern.

© 2013 REMCooks.com
© 2013 REMCooks.com

Sprinkle generously with thyme

© 2013 REMCooks.com
© 2013 REMCooks.com

salt

© 2013 REMCooks.com
© 2013 REMCooks.com

pepper

© 2013 REMCooks.com
© 2013 REMCooks.com

At this juncture you can either cover or wrap the dish in foil and bake. I have a cute little cover for this baking dish that would not make contact with the cheese while baking, so I opted to put the grated cheese on top of the vegetables at this tie in the process. **

© 2013 REMCooks.com
© 2013 REMCooks.com

Now, add the hot sauce. This is my homemade green hot sauce from the end of last year’s crop of cayenne peppers that didn’t have the opportunity to turn red. Nonetheless, it’s a wonderful hot sauce and adds great depth of flavor to your dish.

© 2013 REMCooks.com
© 2013 REMCooks.com

Cover the dish or wrap with foil and bake for 30 minutes.

© 2013 REMCooks.com
© 2013 REMCooks.com

After 30 minutes remove the dish from the oven. Remove the cover or foil and top with cheese

© 2013 REMCooks.com
© 2013 REMCooks.com

Return to the oven and bake for another 15-20 minutes or until the cheese is golden brown.

© 2013 REMCooks.com
© 2013 REMCooks.com

Remove from oven

© 2013 REMCooks.com
© 2013 REMCooks.com

Serve & enjoy!!

© 2013 REMCooks.com
© 2013 REMCooks.com

NOTES: * You can also use an 8″ x 8″ baking dish for this but you will need a little more zucchini and yellow squash.

** By adding the cheese and covering the dish it allowed the cheese to completely melt down and get all oozy in between the vegetables. Because the cover was deep enough the cheese did not melt and stick to the top. If you are going to use foil or your cover for your baking dish is too shallow, simply roast the vegetables without the cheese at this point. Add the cheese after roasting the veggies for 30 minutes.

Advertisements

28 thoughts on “Vegetable Tian”

  1. It looks so colourful and boy do I love things with colour? It’s also so simple to make and I am sure it tastes delicious too because of the cheeses! thanks for sharing this. I want to try it one of these fine evenings. I am supposed to be eating more veggies…and less meat. Have a very pleasant weekend!

    1. Thanks, Liz. We had this with a wonderful baked spicy crusted cod with Baby Lady’s take on a remoulade. Dinner was crazy good and the tian went beautifully with the meal. 🙂 We hope you do give it a try.

  2. I have always thought ‘tian’ to be such an elegant word in cooking! Methinks this is a very elegant dish I could happily have as a lunch or supper ‘main’ with some bread and a glass of cool dry white! And ’tis just a matter of putting it together ’cause most of us would have most of the ingredients at home most of the time 🙂 !

  3. I was expecting something Chinese when I saw the title, but got confused when I saw the cheese on top! Great looking dish, Richard. I’ll have to do my own version of this for sure 🙂

  4. I just came across a low-carb tian on a website the other day and am plannning to try it. Hers wasn’t quite as pretty as yours, and ddn’t have potatoes (naturally for low-carbing) but it sure looked good, as does yours, Richard. I’ve just GOT to try this soon. So pretty they are.

    1. Hi, Peggy. You definitely need to try this. It is really flavorful and a beautiful presentation. For low carb you can substitute the potato with eggplant, or rutabaga. 🙂

    1. Thanks, Kathryn. 🙂 Let us know how you like it. The baking dish we purchased at one of the local Asian markets. You can’t tell with the photo but the lid has a little hole in it to allow steam to come out. It’s really a nifty little piece of cookware and was perfect for this tian.

        1. Almost forgot to let you know. The dish came out fantastic! I didn’t add any hot sauce (picky daughter) and used fresh chopped basil and tarragon from my garden instead of thyme. The store didn’t have fontina so used Monterrey Jack instead. That’s cooking for you! But it was the perfect side dish for some leftover rotisserie chicken we had in the fridge. Thank you so much for the idea!

        2. Thanks, Kathryn. We are so glad you enjoyed the dish. I would imagine the basil and tarragon would add beautiful flavors to the dish. Cooking is so much fun. 🙂

  5. WOW. I have never come across a tian before and i grow all my own food out here on my little farm so i have everything for this dish, i just need to take my basket and go shopping in the gardens. i am going to make this for dinner. But first i must check out your hot sauce. Mine is all gone! Thank you.. celi

Food for thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s