I love creative way to eat my summer vegetables. Over the last year, I have also discovered that I love zucchini and yellow squash. For a quick side, I slice it, saute it, and season with salt, pepper and any other herbs I feel like using.
However, this vegetable tian is a great way to get your veggies in and it’s pretty enough to serve to company. I also like it that after the slicing and arranging, you can pop it in the oven and forget about it. (That is until the timer goes off!) Before making this dish, I had never heard of tian before, so here’s a quick lesson from the dictionary: The word tian has it’s origins in the French language. A tian is an earthenware dish that the veggies are baked in, but it also means thinly sliced vegetables baked in a gratin style.
I used my new mandoline to get the slices of veggies really thin. (Here’s what a mandoline looks like if you’ve never seen one.) The thinner the veggies are, the quicker the dish will cook.
Summer Vegetable Tian
Adapted from: Budget Bytes
1 medium/large zucchini
1 medium/large yellow squash
1 medium potato
1 medium tomato or 2 roma tomatoes
1 teaspoon dried thyme
1/4 teaspoon each basil, oregano
salt and pepper to taste
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1. Preheat oven to 400°. Very thinly slice zucchini, yellow squash, potato and tomato(es). (I used my handy mandoline to get very thin slices.) Grease an 8×8 baking pan. Place sliced vegetable vertically in greased baking pan, in an alternating pattern. I used 2 slices each of zucchini and yellow squash, 1 slice of potato and 1 slice of tomato in each pattern. Sprinkle with thyme, basil, oregano, salt and pepper.
2. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes. Sprinkle cheese on top and bake for another 10 minutes or until vegetables are soft.
*Note: I might use some minced garlic or garlic powder to sprinkle on top with the herbs next time.