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Summer Vegetable Tian

 

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Summer Vegetable Tian
 

 

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Recipe

Summer Vegetable Tian

This easy to make Summer Inspiration from the Farmer’s market takes advantage of the season. The layered vegetable casserole is a snap to put together and simply delicious. This Provencal style dish is perfect for a light supper, a delicious side for fish and as a luncheon item.

Times

  • Prep Time : 25 min
  • Cook Time : 40 min
  • Ready Time : 1 hour, 5 min

Servings

8 Servings

Ingredients

  • 1 cup panko style breadcrumbs
  • 3 cloves garlic
  • 1/2 cup basil leaves
  • 1/2 cup best quality extra virgin olive oil, divided
  • 2 pounds ripe, in-season tomatoes (I use mixed heirloom tomatoes), sliced in 1/4 inch rounds
  • 4 medium eggplant, sliced in 1/4 rounds
  • 6 zucchini, sliced in 1/4 inch rounds
  • 1 cup mild goat cheese, or favorite soft cheese
  • Kosher salt and freshly cracked pepper

Directions

Preheat oven to 350

Lightly grease a 9 X 13 inch casserole, or a similar sized round casserole, with olive oil and set aside.

Pulse the breadcrumbs, garlic, basil leaves and ¼ cup of the olive oil in a food processor until the garlic and basil are broken up and mix is fairly homogenized (you don’t want pieces of garlic!)

Lightly drizzle the vegetables with the remaining olive oil and salt and pepper.

Layer the vegetables in the casserole, alternating directions with each layer of vegetables. Sprinkle a small amount of breadcrumbs in between each layer.

Top the tian with the remaining breadcrumbs. Cover with foil and bake for 1 hour until the vegetables are soft and lightly brown.

Uncover the tian, dollop pieces of goat cheese on top of the vegetables and return the tian to the oven and bake for another 30-40 minutes until most of the liquid has evaporated and the vegetables are caramelized.

Scoop the tian with a large spoon or spatula and serve. The tian can be served hot or at room temperature.

 

Tags

About Chef Laura Frankel

avatar

I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com

 

comments

 

2 Responses to Summer Vegetable Tian

  1. avatar says: dalesusan

    please clarify the total baking time. the summary above differs from the prose. is total cook time 1 hour 5 minutes or 1 hour 40 minutes baking, plus time to prep before?

  2. The approximate time is 1 hour or so…..depending upon how big your veggies are.

    I got some particularly large tomatoes and they were heavy with water.

    You got to play with the time a bit and go with the description of caramelized and brown which will only happen once the water cooks out of the veggies,

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