Tian of Sun Vegetables
Tian of Sun Vegetables is a traditional Provençal dish from the south of France, known for its vibrant and flavorful combination of summer vegetables. The name "Tian" refers to both the earthenware dish in which the vegetables are baked and the dish itself. Typically, the vegetables used include tomatoes, zucchini, eggplant, and bell peppers, which are thinly sliced and arranged in a beautiful, alternating pattern. The vegetables are then seasoned with olive oil, garlic, fresh herbs like thyme and rosemary, and sometimes a sprinkle of cheese. The dish is baked slowly to allow the flavors to meld together, resulting in a tender, aromatic, and visually appealing vegetable medley. This dish is often enjoyed as a side or main course, celebrated for its simplicity and the fresh, natural flavors of the sun-ripened vegetables.
Ingredients
- 4 vine tomatoes
- 2 green zucchinis
- 2 graffiti zucchinis
- 1 yellow zucchini
- 1 eggplant
- 4 sprigs of oregano
- 1.76 oz grated Parmesan
- 4 fl oz olive oil
- Salt
- Pepper
Instructions
- Preheat the oven to 350°F (th.6). Wash the vegetables and remove their stems. Slice all the vegetables into thin rounds about 0.12 inches thick, using a serrated knife for the tomatoes and eggplant and a mandoline for the zucchinis.
- Arrange the slices tightly upright in a baking dish, alternating the vegetables.
- Strip the oregano leaves and insert them between the layers. Season with salt and pepper, then sprinkle with Parmesan. Drizzle the entire dish with olive oil.
- Bake for 45 minutes to 1 hour until the vegetables are tender and roasted, and the top is well gratinated.
Video
Notes
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