Tian is a traditional dish from the beautiful region of Provence. It typically consists of layers of vegetables, roasted in a shallow dish. Think of it as a healthy casserole or gratin!
When I spotted some zucchini, summer squash and tomatoes at my local Farmers Market, I couldn't wait to come home and make this easy-as-can-be side dish.
- 1 tablespoon olive oil = 1 cuillère à soupe d'huile d'olive
- 1 onion, chopped = 1 oignon, coupé en morceaux
- 2 garlic gloves, minced = 2 gousses d'ail, émincées
- 2 zucchini, cleaned and sliced = 2 courgettes (vertes), lavées and découpées en tranches
- 2 yellow squash, cleaned and sliced = 2 courgettes jaunes, lavées and découpées en tranches
- 2 or 3 tomatoes, cleaned and sliced = 2 ou 3 tomates, lavées and découpées en tranches
- salt & pepper = sel & poivre
- 1 to 2 teaspoons Herbes de Provence or dried thyme = 1 à 2 cuillères à café d'herbes de Provence
- ¼ cup grated parmesan cheese = 45 g de parmesan en poudre
Preheat oven to 400ºF / 200ºC.
Heat olive oil in a skillet, add the onion and garlic and sauté for a few minutes.
In the meantime, arrange the zucchini, yellow squash and tomato slices in a baking dish by overlapping and alternating them. Drizzle or brush a little olive oil on the veggies. Sprinkle with salt, pepper and herbs, and top evenly with the onion/garlic mixture.
Bake for 45 minutes. Remove from oven and top with grated parmesan. Let stand for 5 to 10 minutes before serving. Enjoy!
Note: I like the veggies a little on the “dry” side, if you don't, cover the baking dish with foil to keep them moist and remove only for the last 5-10 minutes of baking.