VEGETABLE TIAN
Provided by Ina Garten
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
- Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.
ZUCCHINI & POTATO TIAN RECIPE - (4.6/5)
Provided by mangia_g2
Number Of Ingredients 9
Steps:
- Preheat oven to 375 F. Slice the onion and sauté with olive oil for 5 or 6 minutes. Do not overcook. Add garlic and cook for another minute. Spread mixture on the bottom of a 9x13 baking dish which you have brushed with olive oil. Slice vegetables into rounds approx. 1/4 inch thick. Place the vegetables (except the zucchini) in a single layer in the dish in an alternating pattern. Sprinkle with salt, pepper and thyme. Cover with foil and bake for 30-40 minutes. Remove foil and thyme sprigs if you used fresh herbs. Add zucchini, and sprinkle with cheese. Continue baking for an additional 15-20 minutes until cheese is golden brown.
POTATO-ONION TIAN
Provided by Food Network Kitchen
Categories side-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425˚. Brush a 3-quart oval baking dish with olive oil. Toss the potatoes with 1 tablespoon olive oil, the thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a separate bowl, toss the onion and leek slices, keeping them intact, with 1 tablespoon olive oil and a big pinch each of salt and pepper.
- Arrange the potatoes, onion and leek in overlapping layers in the prepared dish. Drizzle with the remaining 1/4 cup olive oil and season with 1/2 teaspoon salt. Cover with foil and bake until the vegetables are very tender, about 45 minutes. Uncover and bake until the potatoes are lightly browned and crisp around the edges, 30 to 40 more minutes. Let stand about 10 minutes before serving.
ZUCCHINI TIAN WITH CURRIED BREAD CRUMBS
Provided by Melissa Clark
Categories casseroles, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Heat a large skillet over medium-high heat, then add curry powder and let toast until fragrant, about 30 seconds. Add 2 tablespoons olive oil, then stir in panko bread crumbs and 1 teaspoon salt. Cook for 2 to 3 minutes, stirring occasionally. Transfer to a bowl and wipe out skillet.
- In the same skillet, heat 2 tablespoons olive oil over high heat, then add onions, rosemary and 1 teaspoon salt. Cook for 10 to 15 minutes, stirring often, until onions are a deep golden brown. Add tomatoes and cook for another 5 minutes. Pour white wine into pan and bring to a simmer, scraping up any brown bits. Remove from heat and stir in garlic, orange zest and black pepper.
- Grease inside of a medium-size gratin dish with 1/2 tablespoon olive oil and spread a third of the onion and tomato mixture on the bottom. Begin layering zucchini in an overlapping pattern, beginning around the outside and working your way in. Sprinkle with a third of the bread crumbs. Repeat layering two more times, ending with bread crumbs. Drizzle 3 tablespoons olive oil over bread crumbs and bake for 1 to 1 1/2 hours, or until vegetables are extremely tender and top has browned.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 470 milligrams, Sugar 5 grams
VEGETABLE TIAN
If you don't have a shallow baking dish for this vegetable tian, you can use a 9-inch square baking dish. This dish is full of nutritious vegetables-which is just one aspect of why we love this flavorful recipe.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Add onion, garlic, and oregano, and toss to coat. Season with salt and pepper.
- Arrange remaining vegetables over onion mixture, alternating carrots, zucchini, and potato, and overlapping each. Drizzle with 1 tablespoon oil; season with salt and pepper. Cover with parchment, then foil. Roast in oven for 20 minutes. Uncover, drizzle with remaining tablespoon oil, and roast, basting with pan juices every 10 minutes, until tian is light gold, about 25 minutes. Let cool slightly; serve.
GREEN BEAN, ZUCCHINI AND POTATO STEW
Categories Soup/Stew Potato Vegetable Stew Vegetarian Wheat/Gluten-Free Green Bean Zucchini Spring Healthy Vegan Bon Appétit
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté 5 minute Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature.
TIAN
The tian is both a vessel and the name of what's cooked in it: summer vegetables, sliced quite thin, arranged in careful layers, drenched in quality olive oil and then cooked in a slow oven until each individual vegetable surrenders to the others, becoming one. The true and complete melding of earthy zucchini, sweet onion, waxy potato, juicy and acidic tomatoes is the great achievement of a well-made tian, and resting the finished dish after cooking is no small part of that success. By using a cast-iron pan and starting on the stovetop during the build, covering with a lid along the way, you speed up the cooking significantly. Season every layer and generously drizzle each with olive oil to bring out tremendous flavor and aroma. The Sungold tomatoes are beautiful and bright and quite acidic - perfect against the other flavors - but I find the skins unpleasantly leathery-papery when they are cooked, so simply peel them first. Dropping the tomatoes for 30 seconds into seasoned boiling water splits their skins readily and they slip off effortlessly. I would even say it's kind of fun.
Provided by Gabrielle Hamilton
Categories dinner, lunch, vegetables, main course, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a pot, boil 2 inches of water for blanching tomatoes. Place an 8- or 9-inch cast-iron skillet on a burner over low heat, and add butter to melt.
- Peel the potatoes, and slice on a Japanese mandoline into 1/4-inch-thick disks, then arrange in a single layer circle covering the bottom of the cast-iron skillet with its melted butter, keeping the skillet on the burner and leaving the heat on while you start to build the tian.
- Add a second layer of potato slices, and season with salt and pepper, add a drizzle of olive oil and cover with a lid to slightly steam while you slice the yellow onion.
- Peel the onion, then slice into even 1/4-inch or thinner rounds. The Japanese mandoline is sometimes too narrow to use for this, so you may have to use a sharp knife and do it manually.
- Layer abundantly half the onion rings evenly around the pan on top of the steamed potatoes, season with salt and pepper and a drizzle of olive oil, and recover the pan with a lid while you slice the zucchini.
- Slice the zucchini into 1/4-inch-thick rounds, and layer half of them in concentric, just-overlapping shingled circles over the onions to create a neat layer. Season with salt and pepper, drizzle with oil and recover with the lid while you blanch the tomatoes.
- Season the now-boiling water with a few good pinches of salt, and drop the tomatoes into the boiling water. As soon as their skins split - about 30 seconds - retrieve the tomatoes and run under cold water to quickly cool enough to handle; set aside.
- Build another ring of potato around the tian on top of the now-steaming zucchini, this time just a single layer. Drizzle with oil, season with salt and pepper and recover with the lid to steam a bit while you slip the skins off the tomatoes.
- Layer the other half of the onions as before, season and drizzle and replace the lid as before, while you split the tomatoes in half horizontally with a small sharp knife.
- Add final layer of zucchini to the tian, and season with salt and pepper and a drizzle of olive oil. Cover, and let steam while you heat the oven to 375 degrees.
- Place the tomatoes around the top of the tian evenly, and sprinkle the bread crumbs over the top evenly. Drizzle with oil, season with salt and pepper and place in the oven to bake for 30 minutes. (If your skillet threatens to bubble over, slip a sheet pan underneath to prevent any burned wreckage in the bottom of your oven.)
- With a spoon, baste, and drizzle the pan juices that accumulate in the tian over the top when you remove it from the oven at the end. Allow the tian to cool, settle and kind of meld for an hour before eating.
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- Preheat the oven to 375 degrees. Coat a 9" round or square baking dish with a thin layer of olive oil. Heat a tablespoon of oil in a large skillet over medium high heat. Add the onions and cook for about 7-8 minutes, until soft. Add the garlic and cook another minute or so until fragrant. Spread the onions and garlic across the bottom of the prepared baking dish.
- Slice the squash, tomatoes, and potatoes into 1/4" thick slices. Layer them alternately around the dish if it is round, or across the dish in rows if it is square. Drizzle with a tablespoon of olive oil, sprinkle with thyme, salt, and pepper. Cover tightly with foil and bake for 45 minutes. Uncover, sprinkle with cheese and bake an additional 20 minutes, until browned. Enjoy!
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