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.
(To view the recipe, click on the blue title of the blog post above*)
Vegetable Tian
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:
- 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.
- 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.
- Roast in the preheated oven for 1 hour, or until the vegetables are tender. Before serving, drizzle each serving with some balsamic vinegar.
Tagged: balsamic vinegar, eggplant, French, garlic, plum tomatoes, red onion, roasted vegetables, side dish, squash, thyme, vegetable tian, zucchini
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