Vegetable Tian

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Layers of tasty vegetables roasted in olive oil and flavored with garlic, thyme, and a drizzle of balsamic vinegar.  This classic French Vegetable Tian is comfort food to the max.  A beautiful array of colors and tastes formed by layers of eggplant, red onion, plum tomatoes, zucchini, and squash.  A wonderful accompaniment to roasted chicken or even a tender pork tenderloin.

WP_002994

WP_002990

(To view the recipe, click on the blue title of the blog post above*)

Vegetable Tian

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6-8
  • Difficulty: easy
  • Recipe type: Side dish

Ingredients:

  • Extra virgin olive oil
  • 1 large eggplant
  • 4 plum tomatoes
  • 2 red onions
  • 1 large zucchini
  • 1 large yellow squash
  • 2 garlic cloves, thinly sliced
  • 6 sprigs of fresh thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon of unsalted butter, cut into small pieces
  • Balsamic vinegar for serving

Directions:

  1. Preheat the oven to 400 degrees. Cut all of the vegetables into ¼-inch rounds. Drizzle the bottom of a 9×13 casserole dish with oil.
  2. Layer the vegetables so that they overlap each other and season with salt and pepper as you go. Drizzle a touch more olive oil over the top of the layered vegetables and dot with the butter. Arrange the garlic and fresh thyme sprigs on top of the vegetables.
  3. Roast in the preheated oven for 1 hour, or until the vegetables are tender. Before serving, drizzle each serving with some balsamic vinegar.

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