| Prep: 15 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 100 | 6g | 2g | 8g |
| sugars | fibre | protein | salt |
| 2g | 2g | 5g | 0.3g |
Why I Love French Summer Vegetable Tian
My affection for the French dish, Summer Vegetable Tian, runs deep. It threads together portions of my heritage with an appreciated foreign influence, and develops into a whirlwind of savory aromas that can appease any palate well beyond the borders of my beloved Texas. In my eclectic journey to intertwine various flavors, this recipe stands out as a celebration of both simplicity and sophistication.
A Foreign Adventure in the Comfort of Your Kitchen
One of the virtues of this Summer Vegetable Tian recipe lies in its origin, the south of France, known for its picturesque countryside and equally delightful food. While this dish might not be a typical Tex-Mex concoction, it resonates with my love of intertwining different culinary traditions. Much like how I savor bringing my personal touch to southern recipes, the essence of a Vegetable Tian is found within its simplicity and the colorfulness of its ingredients that mirror my vibrant Texan roots.
Exploring Similarities and Complementing Flavors
While a Tian is essentially a French recipe, its base constituents bear striking resemblance to the Italian Ratatouille. Both dishes elegantly showcase summer vegetables and are characterized by their pleasing aroma that engulfs the kitchen as soon as you start chopping your veggies. If the mood strikes, I believe a refreshing Cantaloupe and Mint Virgin Mojito, a nod to our Southern charm, would be a thirst-quenching accompaniment to the Tian.
My inspiration for this recipe was the iconic Julia Child, who brought French cuisines closer to homes around the globe. Her passion for French cooking motivated me to experiment, to step out of my comfort zone and discover the delightful nuance of this cuisine. And what better way to honor her than to feature one of France’s most beloved home-cooked meals?
So, as you embark on this recipe journey, remember that each slice of zucchini, each sprinkling of cheese, serves to recognize a taste that’s unique yet familiar, virtuous yet simple. It speaks volumes of where I come from and the culinary adventures I’m always keen to undertake… just one among thousands of recipes yet to be shared.
What You’ll Need
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 medium zucchini, thinly sliced
- 1 medium yellow squash, thinly sliced
- 1 medium potato, thinly sliced
- 1 medium tomato, thinly sliced
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- 1 cup shredded Italian cheese
Method
Step One
Preheat your oven to 400°F (200°C). Grease a baking dish with a small amount of olive oil and set it aside.
Step Two
Heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion to the skillet and sauté it until it becomes translucent and start to brown, which should take about 8 – 10 minutes.
Step Three
Add the minced garlic to the skillet and cook it with the onion for another 1 – 2 minutes, until the garlic becomes fragrant. You’ll need to stir it occasionally to prevent it from burning.
Step Four
Spoon the onion and garlic mixture into the greased baking dish, spreading it out evenly across the bottom of the dish.
Step Five
Arrange the thinly sliced zucchini, yellow squash, potato, and tomato in the baking dish on top of the onion and garlic. You can create any pattern you like, but make sure to overlap the slices and to alternate between the different vegetables.
Step Six
Sprinkle the fresh thyme leaves over the arranged vegetables and season them with salt and freshly ground black pepper to taste.
Step Seven
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake the tian for 30 minutes.
Step Eight
After 30 minutes, remove the dish from the oven and take off the aluminum foil. Sprinkle the shredded Italian cheese over the vegetables.
Step Nine
Return the dish to the oven, without the aluminum foil, and bake it for another 15 – 20 minutes, or until the cheese is golden brown and the vegetables are tender.
Step Ten
Allow the vegetable tian to cool for a few minutes before serving it. Enjoy your homemade Summer Vegetable Tian!
