Gluten Free A-Z : Vegetable Tian

This French impressed baked vegetable tien blends summer season’s plentiful greens and recent herbs to create an amazingly scrumptious wholesome facet dish.

It appears to be like a bit intimidating to make, however a traditional tian is definitely pretty straightforward to organize and makes a very stunning presentation on the dinner desk.  

With origins in Provence, France, tian refers to each the earthen bakeware that holds the greens and the baked greens. Earlier than folks owned their very own ovens, the city baker’s ovens usually grew to become group ovens the place folks took their “tian” to bake in a single day.

In Provence, France it was customary to make alternating layered vegetable dishes utilizing the trio of zucchini, eggplant, and tomatoes in a single’s tien.

We had been in Provence, France not too long ago

In different areas of France, they usually used potatoes, asparagus, mushrooms or any vegetable that was accessible. 

There isn’t any particular recipe for a tien; It’s extra of an idea. Folks use no matter herbs and greens are in season in alternating layers.

My tian is made out of alternating layers of native juicy summer season tomato slices, eggplant slices, potato slices, and zucchini slices together with recent herbs from my herb backyard. I just like the addition of the potato. It offers the dish a bit extra substance.

The flavors mingle fantastically once they bake, and the ultimate product  is exceptionally scrumptious. 

I made two small tians: an oval and a spherical one. You would even use an oblong pyrex and make the layers in rows. 

As soon as I sliced my greens in 1/4 inch thickness slices, I minimize the slices in half once more as a result of my casserole dishes had been very shallow.

For this recipe I used: 

The flavors are gentle and superb and this scrumptious wholesome vegetable facet dish will hit the spot served alone or over rice. 

Components:

1/2 medium/massive zucchini, sliced in 1/4 inch thick slices  after which sliced in half 

1/2 medium/massive eggplant, peeled and minimize in 1/4 inch thick slices (after which sliced in half)

3-4 medium summer season regionally grown farm tomatoes (a should!!) sliced in 1/4 inch thickness and sliced in half.

1 massive gold potato (or no matter you’ve got however I like gold finest)

3-4 cloves of garlic, sliced thickly

Salt 

Sprigs of recent rosemary, thyme, and oregano or use Herbs de Provence spice combination

* the quantity of vegetable will rely on the scale of your bakeware

Instructions: 

Preheat oven to 400 levels.

Calmly salt all of the greens (do not go away this out except by docs orders)

Use a bakeware casserole of your selection and place slices in a round path alternately layering the greens till complete bakeware is crammed. Squeeze the garlic slices between some layers intermittently. Cowl with sprigs of rosemary, thyme and oregano or use Herbs de Provence to your liking. Cowl the bakeware with foil and bake for 45-50 minutes or till greens are delicate. Begin checking after 40 minutes (will depend on the thickness of your vegetable slices- not too skinny please)

My Notes: 

1. My dried herb combination that I made final summer season contained some dried mint, and I even favored the style of dried mint in my tien.

2. This can be a stunning vegetable to serve to firm. Double the elements and make in a bigger bakeware comparable to a rectangle pyrex.

3. I peeled my eggplant

4. Because the Jewish vacation of Rosh Hashanah (the Jewish New Yr) is available in September when these greens are at their finish however nonetheless prolific, I’ll most likely make this recipe as a part of our vacation meal.

5. The greens come out properly cooked