Vegetable Tian
Savory recipes
Spring
Summer
More than one hour
Vegan
Végétarienne
Difficulty: moderate
Plat à four
Poêle
Prep time
20 minutes
Cooking time
45 minutes
Serves
6 people
Method
The tomato fondue:
- Preheat the oven to 180°C (356°F)
- Peel the tomatoes (To make peeling easier, blanch the tomatoes in boiling water for 30 seconds, then plunge into icy water)
- Dice the tomatoes and simmer in a pot with the garlic, thyme, bay leaf, salt, and sugar.
The onion base layer:
- Peel and finely chop the onions and place in a frying pan. Drizzle with olive oil and cook until soft and translucent.
The Tian:
- Cut the vegetables into thin slices of equal thickness.
- Assemble the tian in an ovenproof pan or dish: In your baking dish, spread the onions and tomato fondue on the bottom and arrange the vegetables on top, alternating the colors.
- Season with salt, pepper, and sugar. Sprinkle with thyme, pour in the olive oil, and place in the pre heated oven.
- Bake at 160°C/180°C (320° F/356°F) for 45 minutes - or until the vegetables are soft and tender.
Ingredients
Tian
- 3 eggplants
- 2 long zucchini
- 1 red pepper, 1 green pepper, and 1 yellow pepper
- 500 g (17.6 oz) ripe tomatoes
- 4 garlic cloves
- 35 cl (1½ cups) olive oil
- Salt, pepper
Onion base
- 6 onions
- 10 g (2 tsp) butter
- 1 tsp sugar
Tomato fondue
- 10 vine tomatoes
- 1 bay leaf
- 1 sprig of thyme
- 4 garlic cloves
- 10 cl (⅖ cup) olive oil
- 20 g (1⅔ tbsp) sugar
Utensils
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