Hmmm… what is vegetable tian? More importantly what’s a tian? That were the questions that popped in my head when I saw Dorie Greenspan’s vegetable tian photo in her Instagram. Check out her tians’: here and here.
Well, according to Wiki, tian has two meanings.
A tian is an earthenware vessel of Provence used both for cooking and serving. It is also the name of the dish prepared in it and baked in an oven.
Basically tian is a baked, layered dish which can be made from vegetables or meat and are traditionally cooked in earthenware. I’m showing you how to make vegetable tian which is so easy and the dish itself is very pretty. It’s a perfect side dish to pair with meat.
First, preheat oven to 180oC.
2 large onions, sliced
2 tomatoes, sliced
1 zucchini, sliced
1 eggplant, sliced
salt and pepper to taste
3 tablespoons olive oil
Parmesan cheese, freshly grated (quantity depends on you)
2 sprigs fresh thyme (optional) – I didn’t add because I don’t have them
1. Preheat the oven to 180oC.
2. Arrange onions, tomatoes, zucchini and eggplant alternately in a baking dish. For my case, I used 2 x 5 1/2 inches baking dish.
3. Season with salt and pepper. Then add 3 tablespoons olive oil over the vegetables. For my case, I pour 1 1/2 tablespoons olive oil each to my two baking dishes.
4. Cover the baking dish with aluminium foil and bake for 35 minutes.
5. Take out the baking dish from oven, remove aluminium foil and sprinkle the top with freshly grated Parmesan cheese. The quantity depends on you. For me, I would like to have plenty of cheese.
6. Return back the baking dish to oven (without cover) and bake for additional 20 minutes or until cheese is golden brown.
Have fun arranging the vegetables!