As the summer season is winding down, we are starting to think about autumn menu.
I’m still picking tomatoes and zucchinis in my vegetable garden, and I am wondering what to cook with them.
Tian, of course I will prepare the tian! We love this wonderful dish from French cuisine very much. I like cooking the tian at the same time when I am roasting a chicken. The tian and herb roasted chicken is a delightful and very satisfying meal. The tomato and zucchini tian looks so gorgeous and attractive – you don’t want to miss this dish.
Vegetable tian could be a delicious vegetarian meal or a great side dish for meat, poultry, and fish. It is equally good for weekdays, a Sunday dinner, or a holiday table.
Tomato and Zucchini Tian
- 1 medium tomato
- 1 small zucchini
- 1 large onion, sliced
- 1-2 cloves garlic, minced
- 1-2 tablespoons grated Parmesan cheese (optional)
- Black pepper
- 2 thyme sprigs
- 1 rosemary sprig
- 1 tsp – 1 tbsp Herbs de Provence (not required if you are using fresh herbs)
- 2 tbsp olive oil
- 1-2 tsp extra virgin olive oil
In a pan heat the olive oil. Add the onion, a little salt and cook for 5-7 minutes, until the onion becomes transparent and slightly golden brown.
Add the garlic and cook for 30-45 seconds.
Slice the tomatoes and zucchini into thin circles about 1/8” thick (I use a mandoline slicer).
Preheat the oven to 375 F (190 C).
Spread the onion on the bottom of a gratin dish.
Arrange the tomato and zucchini circles on the top of the onion layer in alternating pattern. Season with salt and pepper, sprinkle with Parmesan cheese (if using) and Herbs de Provence (if using), or put fresh thyme and rosemary sprigs between the vegetables. Drizzle with extra virgin olive oil and cook in the oven for 35-45 minutes. The vegetables should be fork tender and lightly golden on the edges.
Cook with pleasure!