A tian is a Provençal-style vegetable casserole, and one of the prettiest, most colorful side dishes. Traditionally, it's baked in a shallow earthenware dish, also called a tian, but you can use any baking dish that's the right size for this recipe. Sliced vegetables are layered with garlic and plenty of olive oil, and cooked until meltingly tender. Our vibrant version uses plum tomatoes, zucchini, yellow squash, Japanese eggplant, and onion. The result is a delicious savory rainbow that's sure to tempt even vegetable haters.

Vegetable Tian

olive oil

yellow squash, about 6 ounces, thinly sliced crosswise

eggplant,

zucchini, about 6 ounces, thinly sliced crosswise

plum tomatoes,

red onion,

salt and pepper

thyme, rosemary, oregano,

Halve the peeled garlic clove and rub bottom of a large baking dish with the cut side of the garlic. Coat the bottom of the dish with 2 tablespoons oil. Arrange vegetables in dish, alternating them and overlapping them. Season with salt and pepper as you layer the vegetables. Scatter herbs on top and drizzle with remaining oil to coat generously. Add garlic cloves evenly over the top.

Bake 25 minutes, then baste vegetables with oil from pan, and continue baking until tender and browned, about 25 minutes more.

Any lesson in vegetable preparation wouldn’t be complete without a recipe for tian, and Martha Stewart demonstrates how to make the classic side dish in this video.

vegetable tian

Author : Martha Stewart

Ingredients

Instructions

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