Best Tian Provencal Baked Vegetables Recipes

Vegetable Tian image

Provided by Martha Stewart

Number Of Ingredients 9

1 head garlic, separated into cloves with all but 1 clove unpeeled
1/3 cup olive oil
1 yellow squash, about 6 ounces, thinly sliced crosswise
1 small Japanese eggplant, about 6 ounces, thinly sliced crosswise
1 zucchini, about 6 ounces, thinly sliced crosswise
4 plum tomatoes, about 1 pound, sliced lengthwise 1/4-inch thick
1 medium red onion, thinly sliced crosswise
Coarse salt and freshly ground pepper
Sprigs of thyme, rosemary, oregano, or marjoram

Steps:

Heat oven to 400 degrees.
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.

Tian (Provencal Baked Vegetables) image

Provided by L-Burden

Categories Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

1 eggplant, sliced
salt
2 onions, thinly sliced
2 sweet red peppers, seeded and sliced
4 garlic cloves, minced
6 tablespoons olive oil, divided
2 large zucchini
3 large tomatoes
fresh ground black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 tablespoons breadcrumbs
2 tablespoons parmesan cheese, grated

Steps:

Put eggplant slices in a colander and sprinkle with salt. Leave for 30 minutes to exude their bitter juices. Rinse well under running cold water and pat dry.
Preheat oven to 375 degrees.
Saute the sliced eggplant with the onions, sweet peppers, and garlic in 4 tablespoons of olive oil until golden.
Spread the misture over the base of a shallow, ovenproof dish.
Using a potato peeler, remove some of the peel in strips from the sides of the zucchini, leaving some vertical stripes of green.
Slice the zucchini thinly. Slice the tomatoes. Arrange the zucchini and tomato slices in alternate rows over the top of the sauteed vegetable misture, overlapping like fish scales.
Season to taste with salt and pepper and sprinkle rosemary and thyme.
Bake in oven at 375 degrees for 25 minutes, until golden.
Remove the dish from the oven and sprinkle with the bread crumbs and Parmesan. Drizzle a little more olive oil over the top if you wish.
Bake for a further 10 minutes until crisp and golden. Eat hot, warm, or cold.

Nutrition Facts : Calories 236.4, Fat 15.1, SaturatedFat 2.4, Cholesterol 1.5, Sodium 96.9, Carbohydrate 23.7, Fiber 6.7, Sugar 9.8, Protein 5.3

Tian Provencal With Polenta image

Provided by Martha Stewart

Time 1h45m

Number Of Ingredients 9

6 tablespoons extra-virgin olive oil, plus more for baking dish
2 cups whole milk
1 1/2 cups quick-cooking polenta
Coarse salt and freshly ground pepper
1 large leek, white and pale-green parts only, thinly sliced into half-moons and washed well (2 cups)
1/2 small eggplant (6 ounces), cut into 1/8-inch rounds
1 large zucchini (10 ounces), cut into 1/8-inch rounds
2 medium tomatoes (10 ounces), cut into 1/8-inch rounds
1 cup coarsely grated (on the large holes of a box grater) Gruyere

Steps:

Preheat oven to 425 degrees. Brush a shallow 2-quart baking dish with oil. Bring milk and 2 1/2 cups water to a simmer in a medium pot. Whisk in polenta; cook, whisking, 1 minute. Season with salt and pepper. Transfer to prepared dish, spreading in an even layer.
Layer half of leek, eggplant, zucchini, and tomatoes over polenta. Drizzle with 3 tablespoons oil; season with salt and pepper. Scatter with half of cheese. Repeat layering with remaining ingredients, omitting cheese.
Bake 30 minutes. Press vegetables down with a spatula; sprinkle with remaining cheese. Bake until vegetables are knife-tender and edges are caramelized, about 35 minutes more. (If cheese is darkening too quickly, tent with foil.) Let cool slightly before serving.