| Prep: 30 mins | Cook: 45 mins – 55 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 189 | 13g | 2g | 10g |
| sugars | fibre | protein | salt |
| 6g | 3g | 4g | 0.8g |
Why I Love French Zucchini and Bell Pepper Tian
There’s something truly magic about the French dish, Zucchini and Bell Pepper Tian, I’ve long been in love with. When I think of the aromatic swirl of sautéed onions and minced garlic interacting with zucchini, bell peppers, and eggplant, my immediate response is – pure bliss! You see, this recipe is not only a nod to my Spanish roots but also a symbol of my eternal love for culture fusion in the kitchen.
Savoring Every Simple Ingredient
The beauty of the Zucchini and Bell Pepper Tian lies in its simplicity. Starting with the base of extra virgin olive oil, this dish layers thinly sliced onions, minced garlic, zucchini, red bell peppers, eggplant, and tomatoes. Every vegetable maintains their essence while intermingling with others, resulting in a cascading symphony of flavors. Fresh thyme, rosemary, and basil provide an inviting depth to the Tian, while the sprinkle of grated Parmesan cheese adds that satisfactory, gooey finish we all crave from a baked dish. The judicious use of salt and pepper ties it all together.
Inspiration and Admiration
Even though my love for food gravitates towards Caribbean flavors and Spanish classics, I’ve had the privilege to explore and draw inspiration from various cuisines around the world. In regard to this recipe, legendary French chef Joel Robuchon comes to mind. His dedication to mastering the art of fine dining sets a high benchmark for aspiring chefs and gourmets like me. Although my version of Zucchini and Bell Pepper Tian doesn’t directly originate from his recipe, his influence on French cuisine is undeniable.
In between running my energetic salsa classes and creating Caribbean-Spanish fusion recipes, I often look for creative ways to explore other tantalizing world cuisines. This recipe is one of those successful attempts that allowed me to go out of my comfort zone and bring something new to my dinner table.
So, give it a try. The ingredients are simple, the preparation method is straightforward, and the end result? Well, you’ll soon be swept away by the beautifully balanced, aromatic delight that is this French classic – The Zucchini and Bell Pepper Tian.
What You’ll Need
- 3 tablespoons extra virgin olive oil
- 2 medium red or yellow onions, thinly sliced
- 4 cloves garlic, minced
- 3 medium zucchini, sliced into thin rounds
- 2 medium red bell peppers, cored and sliced into thin strips
- 1 large eggplant, sliced into thin rounds
- 3 medium ripe tomatoes, sliced into thin rounds
- Thyme, rosemary, and basil (fresh or dried), to taste
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Method
Step One
Preheat your oven to 375°F (190°C). Use 1 tablespoon of extra virgin olive oil to grease a large baking dish.
Step Two
In a large skillet over medium heat, pour 2 tablespoons of olive oil. Add the thinly sliced onions and minced garlic. Cook until the onions become translucent, this could take around 10 minutes. Spread this onion mixture on the bottom of your greased baking dish.
Step Three
Arrange the sliced zucchini, bell peppers, eggplant, and tomatoes over the onion mixture in your baking dish. Attempt to make an alternating pattern, this will enhance the visual appeal of the dish. Sprinkle your chosen herbs (thyme, rosemary, and basil) over the arranged vegetables, along with salt and pepper to taste.
Step Four
Cover the dish with aluminium foil and bake in the preheated oven for about 30 minutes.
Step Five
After 30 minutes, remove the foil and sprinkle the grated Parmesan cheese evenly over the vegetables. Return the dish to the oven, uncovered, and bake for an additional 15-20 minutes, or until the cheese is melted and golden brown.
Step Six
Before serving, allow the dish to cool for a few minutes. This Zucchini and Bell Pepper Tian dish can be served warm or at room temperature. Enjoy!
