PROVENCAL VEGETABLE TIAN
Steps:
- Provencal Vegetable Tian Ingredients: Olive oil 2 c thinly sliced leeks, white and pale-green parts only, rinsed (1 large leek) 2 -3 large Yukon Gold potatoes 1 small eggplant, trimmed (peeled if desired) 1 large zucchini 1 small butternut squash 3 large tomatoes or 6 plum tomatoes 2 t. fresh thyme leaves grated Gruyere cheese Directions: Slice the potatoes, eggplant, zucchini, butternut squash and tomatoes into ⅛ to ¼ inch slices. Preheat oven to 450 degrees. Grease a shallow baking dish (9 x 9 inch or 8 x 10 inch) with a little oil. Saute leeks with oil until tender then spread in the bottom of the baking dish. Place the vegetable slices in vertical rows (see photo). Try to completely pack the dish because the vegetables will shrink some while roasting. Note: I like to use the repeating sequence of potato, eggplant, butternut, tomato and zucchini - beginning and ending with the potato. Sprinkle with salt, pepper and thyme leaves then drizzle with olive oil. Cover loosely with foil and bake for about 25 minutes. Remove the foil, scatter on the cheese and bake until the potato and butternut are tender and the vegetables around the edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing. Can be made ahead and reheated in a 350 degree oven. Note: Feel free to use a variety of other vegetable combinations or substitutions! Mushroom slices, red onion, yellow squash are also great additions. Sent from Paprika Recipe Manager. http://www.paprikaapp.com
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rana hamad
[email protected]I love the combination of vegetables in this tian. It's a great way to get your daily dose of veggies.
Moenisha Bell
[email protected]This tian is a beautiful and delicious dish. It's perfect for a special occasion.
Mariam myshd
[email protected]I've made this tian several times and it's always a hit. It's a great way to use up summer vegetables.
Lazarus Ochiwu
[email protected]I'm not sure what I did wrong, but my tian didn't turn out very well. It was too watery and the vegetables were mushy.
Resha Acharya
[email protected]Overall, I thought this tian was just okay. I wouldn't go out of my way to make it again.
Omotoyosi Mariam
[email protected]I had trouble getting the tian to set. I think I might have used too much liquid.
Alen Fijuljanin
[email protected]I found the tian to be a bit bland. I think I would add some more herbs and spices next time.
Sean Allen
[email protected]This tian was a bit too oily for my taste. I think I would use less olive oil next time.
Tawfik Khaled
[email protected]I'm always looking for new vegetarian dishes to try. This tian is definitely a keeper!
Aryan Singh
[email protected]I used a variety of vegetables in my tian, including zucchini, eggplant, tomatoes, and peppers. It was so colorful and delicious.
navasanu anu
[email protected]I added some fresh herbs to the tian and it really brightened up the flavor.
Yaseen Baloch
[email protected]This tian is a great make-ahead dish. I made it the night before and it was even better the next day.
Dipesh Bhai
[email protected]I'm not a vegetarian, but I really enjoyed this tian. The vegetables were so flavorful.
Che Hart
[email protected]I love the simplicity of this dish. It's a great way to showcase fresh vegetables.
nobuhle mnisi
[email protected]This was my first time making a tian and it was easier than I thought. The instructions were clear and easy to follow.
naeem durrani
[email protected]I made this tian for a potluck and it was a huge success! Everyone loved it.
Nawal Ahmad
[email protected]I followed the recipe exactly and it turned out great! The tian was beautiful and delicious.
Fahad Farouk
[email protected]This tian was a hit with my family! The vegetables were perfectly cooked and the flavors were amazing. I will definitely be making this again.