Tians are usually simple to make and prepare (the slicing of the vegetables is all the work). The selection of the vegetables — and their freshness — will dictate the final, delicious flavor. Make this dish when produce is at its peak for ultimate flavor. A tian is an asssortment of roasted vegetables cooking in a shallow dish, sometimes with cheese or au gratin. This dish derives its name from the large, round, earthenware cooking pot used in Provence, France. Roasting in high heat creates a caramelization – the vegetables will be silky in texture, and perfectly browned around the edges. This is a great make-ahead dish, just cover very well, then reheat just to warm through.
Tian of Vegetables with Garlic and Rosemary [Vegan, Gluten-Free]
- 2 medium zucchini (yellow squash and green zucchini)
- 1 medium Asian eggplant, long and slender
- 2 large shallots, try french shallots (long and slender)
- 2 medium peppers, red and orange (look for slender ones)
- 8 medium plum tomatoes, such as San Marzano (long and slender)
- 6 medium fresh garlic cloves, peeled
- 1/4 cup extra virgin olive oil, fruity variety
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh cracked black pepper
- 1 tablespoon fresh rosemary, stemmed, chopped coarsely
- Preheat the oven to 400°F. Brush a heavy 13-inch oval baking dish with a little olive oil.
- Slice the zucchini and the eggplant thinly using a mandoline, about 1/8-inch thick. Peel the shallots, and slice them and the peppers, a little thicker than 1/8-inch. Peel the garlic, slice with a knife a little thicker than 1/8-inch.
- Place the extra virgin olive oil in a glass measuring cup. Add the salt, pepper, and rosemary.
- Layer the vegetables in overlapping slices around the outside of the dish, then moving inwards. Stack three of the same vegetable, then continue in the same pattern. Add enough vegetables to completely cover the pan in thick layers.
- Pour the olive oil mixture slowly over the vegetables, moistening all. Tuck the garlic cloves under the vegetables evenly. Cover with heavy duty foil, and crimp the edges tightly.
- Bake for 45 minutes. The vegetables will be softened, but not yet browned.
- Uncover the foil and return to the oven and roast for 20 minutes more, or until lightly brown around the edges and bubbly.