Fresh Vegetable Tian
photo by Kumquat the Cats fr
- Ready In:
- 1hr 10mins
- 4 tablespoons olive oil, divided
- 2 medium baking potatoes, peeled and thinly sliced
- 1 small Japanese eggplant, thinly sliced on diagonal
- 1 small zucchini, thinly sliced on diagonal
- 4 plum tomatoes, thinly sliced
- coarse salt
- fresh ground black pepper
- 4 sprigs fresh rosemary
- 1 head garlic
- 1⁄3 cup shredded gruyere cheese
- crusty bread, sliced 1/2 inch thick and toasted,for serving (optional)
- Preheat oven to 400°; grease a 9" x 13" baking dish with 1 T olive oil.
- Arrange the vegetables in the dish in slightly overlapping rows, alternating potato, eggplant, zucchini and tomato; season with salt and pepper; place rosemary sprigs on top and garlic in the center of the dish; drizzle everything with the remaining 3 T of oil.
- To keep the dish moist and tender, swirl the dish to move the oil around every 10 minutes; bake 40-50 minutes, until vegetables are tender and garlic is soft.
- Remove from oven; remove the rosemary sprigs and set the garlic aside to cool a bit; squeeze the garlic flesh into a bowl and mash; spread it on the vegetables or on the toast if you prefer; sprinkle vegetables with cheese and return to oven 2-3 minutes until cheese is just melted; serve warm.
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This dish was absolutely delicious and very pretty too. The taste of the vegetables really did shine through beautifully. I also used a couple of pinches of dried rosemary as I couldn't find fresh, but I did top it with gruyere cheese which I thought might suit this dish better than mozzarella. I used less than half the recommended amount of oil myself and put some crusty whole-wheat bread in the oven with the vegetables for the last 5-10 minutes which I then rubbed with half the garlic. The other half I crushed on top of the veggies. A perfect vegetarian main meal and I think this would be an excellent "company" dish too. Thanks!
This is so wonderful! What an excellent dish! I did use mozzarella instead of the gruyere because I couldn't find any in our grocery store. I also used dried rosemary (only a pinch) as I didn't have fresh. Extremely tasty! I sliced the potatoes very thin and the rest of the veggies thin. Thank you so much for sharing!
RECIPE SUBMITTED BY
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.