A classic French tian is not only the name of an actual ceramic baking dish, but also a baked vegetable side dish like this one. Very Provençal in nature, for this tian I used sliced rounds of potatoes, red onions and zucchini–drizzled with olive oil, salt and pepper, and finished off with fresh basil and grated Parmesan cheese. Baked until the cheese is browned and the veggies very tender, feel free to use this recipe as a base recipe for any seasonal veggies you have on hand.
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Potato & Zucchini Tian with Basil
Ingredients:
- 1 large zucchini, cut into 1/2-inch rounds
- 1/2 lb. small red or new potatoes, cut into 1/2-inch rounds
- salt and pepper
- 1/2 red onion, sliced into half moon segments
- olive oil
- 1/4 cup packed fresh basil
- Grated Parmesan cheese
Directions:
- Preheat the oven to 375 degrees. Spray a 9-inch round baking pan with olive oil spray. Arrange the potatoes, zucchini and onions in a circular pattern in the oiled dish. Season the veggies with 1/2 teaspoon of salt and a big grinding of pepper. Drizzle with 1 Tablespoon of oil. Tuck the basil leaves in between the veggies.
- Top with about 1/4 cup of grated Parmesan cheese. Bake in the preheated oven for 35-40 minutes, or until the cheese is browned and the veggies very tender. Serve warm.
Tagged: fresh basil, olive oil, Parmesan cheese, potato and zucchini tian, potatoes, Provencal, red onions, tian, vegetables tian, zucchini
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