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Summer Vegetable Tian

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
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Ingredients

  • 1 medium onion, sliced thin
  • 1 clove garlic, minced
  • 3 tablespoons olive oil, divided
  • 6 sprigs thyme
  • 1 medium zucchini, thinly sliced
  • 5-6 small new potatoes, thinly sliced
  • 7-8 small-medium tomatoes, thinly sliced
  • sea salt and ground black pepper, to taste

Instructions

  • Preheat the oven to 375°F.
  • Heat 1 tablespoon of the oil in a medium sauté pan over medium. Add the onions and 3 whole sprigs of thyme. Stir them up or flip them around occasionally until the onions are soft and slightly browned. Add the garlic and saute until fragrant and garlic loses its raw-ness, about 2 minutes. Season with salt and pepper, remove mixture from the heat and set aside. Remove any twig-y bits left behind from the thyme sprigs.
  • Grease a 2 quart baking dish with some of the olive oil. Place the sautéed garlic and onions on the bottom of the dish. Layer the zucchini, potato and tomato slices in the pan in rows or circles, whatever works for you. Arrange them around until the dish is full (there might be leftover slices of vegetables). Drizzle the remaining tablespoon of olive oil on top. Remove the leaves from the remaining 3 thyme sprigs and scatter them around the surface. season with salt and pepper and cover with foil.
  • Bake for half an hour. Remove the foil and bake for an additional 20-25 minutes. Once the veggies are all soft and a bit browned on top, it's ready. Serve immediately.

Equipment

  • Mandoline Slicer

Recipe Notes

  • Sometimes eggplant is featured in this particular dish. If you have some smaller, Japanese eggplant, they would go really well in here.
Summer vegetable tian makes the most of the glut of tomatoes, zucchini, and potatoes in this gorgeous roasted side dish. Flavoured with onions and herbs and delicious with whatever main course you're serving up.