Best Vegetable Tian Recipes

BAREFOOT CONTESSA'S VEGETABLE TIAN ( INA GARTEN )

Steps:

• Preheat the oven to 375 degrees F.
• Brush a 9 by 13 by 2-inch baking dish with olive oil.
• In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent.
• Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
• Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices.
• Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer.
• Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil.
• Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender.
• Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned.
• Serve warm.

VEGETABLE TIAN

Steps:

• Preheat the oven to 375 degrees F.
• Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
• Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

VEGETABLE TIAN

Steps:

• Preheat oven to 400º. Lightly grease a 10-in. cast iron skillet; sprinkle with 1 cup panko breadcrumbs. In another skillet, cook onions in olive oil over medium heat until tender, 4-5 minutes. Add garlic and red pepper flakes; cook 1 minute. Stir in red wine; cook until mixture is almost dry, 1-2 minutes. Spread onion mixture in the bottom of the prepared cast iron pan; set aside. , With a mandoline or sharp knife, cut the squash, potatoes, zucchini and tomatoes into ¼-inch-thick slices. On a flat surface, layer vegetables into stacks, starting with a potato slice, tomato, squash and zucchini. Arrange stacks on their sides around outside edge of prepared skillet in a circular pattern. Make a second, alternating circle in the center. Drizzle lemon juice over vegetables and sprinkle with herbes de Provence, salt and pepper. Cover with foil; bake until vegetables are almost tender, 1 hour. Meanwhile, in a small bowl, combine cheese, ½ cup panko and clarified butter. , Remove foil; sprinkle with topping. Bake until cheese is melted and starting to brown, about 15 minutes. Remove and let stand at least 10 minutes before serving.

PROVENCAL VEGETABLE TIAN

Steps:

• Preheat oven to 450 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in dish, then cover with half the potato; season with 1/2 teaspoon salt and a pinch of pepper. Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; season with 1/2 teaspoon salt and a pinch of pepper. Scatter with half the olives and half the thyme. Drizzle with 2 tablespoons oil. Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil.
• Bake 20 minutes, then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.

SEASONAL VEGETABLE TIAN

Steps:

• Preheat oven to 375 degrees. Heat 3 tablespoons oil in a large skillet over medium heat. Add leek and garlic, season with salt and pepper, and cook until soft, about 4 minutes. Spread in a 9-inch gratin or round baking dish.
• Arrange vegetables on leek in slightly overlapping circles, alternating zucchini, squash, tomatoes, and eggplant.
• Top with wine, 1 tablespoon oil, oregano, salt, and pepper. Bake 30 minutes. Drizzle with remaining oil. Bake until vegetables are tender, 30 minutes more. Serve with Parmesan.

SWEET POTATO AND VEGETABLE TIAN

Steps:

• Preheat the oven to 375 degrees. Combine all the vegetables, garlic, and rosemary in a large mixing bowl. Sprinkle on the salt, pepper, and 1/3 cup olive oil and toss to coat thoroughly. (The vegetables may be prepared to this point up to 4 hours in advance.)
• Drop the vegetables into a shallow 2 1/2 quart ovenproof casserole and press them down evenly. Bake 45 minutes.
• To make the topping, break up the bread and make coarse crumbs in a food processor. Scrape them into a small bowl and drizzle on the 1 tablespoon olive oil. Use your fingers to rub the oil evenly into the crumbs.
• Remove the tian from the oven. Sprinkle the crumbs all over the top. Return the dish to the oven and bake 15 more minutes, or until the vegetables are very tender. Let sit 10 minutes before serving.

VEGETABLE TIAN

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 A LA PROVENCAL (RUSTIC VEGETABLE TART)

Steps:

• PREHEAT oven to 400°F Thinly slice potatoes, tomato, onion and zucchini.
• ARRANGE vegetables in a shallow baking dish, alternating each.
• PUT the garlic in the center of the dish. Sprinkle with salt and pepper and pour the oil over the vegetables.
• ARRANGE the rosemary sprigs on top of the vegetables and bake for 30 to 40 minutes, or until the potatoes are tender. Pour off excess oil and serve immediately.

VEGETABLE TIAN

Steps:

• Preheat oven to 375°F heat 3 tablespoons oil in a large skillet over medium heat. Add leek and garlic, season wiht salt and pepper, and cook until soft, about 4 minutes. Spread in an 9-inch gratin (round) baking dish.
• Arrange vegetables on leeks in slightly overlapping circles, alternating zuccini, squash tomatoes, and egg plant.
• Top with wine, 1 tablespoons oil, oregano, salt and pepper. Bake 30 minutes. Drizzle with remaining oil. Bake until vegetables are tender, 30 minutes more. Serve with Parmesan.

OUTDOOR GRILLED STRIPED BASS WITH VEGETABLE TIAN AND BASIL CREAM

Steps:

• Preheat the oven to 350 degrees F.
• Cut the eggplant into 1/4-inch rounds. Liberally coat the eggplant in herb oil and season with salt and black pepper. Spread the eggplant out in 1 layer in a baking dish and bake for about 20 minutes or until they are fully cooked and soft to the touch. Remove from the oven and allow to cool.
• In a large saute pan over medium-high heat, heat the olive oil. Add the sliced onion, fennel, and thyme and allow the mixture to cook while stirring frequently. Once the onions and fennel have wilted, about 5 minutes, add the sugar and continue to cook until all excess liquid has dissolved and the mixture begins to caramelize on the bottom of the pan. This takes about 30 minutes. Add the golden raisins. Deglaze the pan with the Champagne vinegar and mix well. Mix in the toasted pine nuts and remove any stems of the thyme. Let cool.
• Place the roasted eggplant rings on sheet pan spaced equally apart. Top off each ring with the onion and fennel mixture, forming a flat base for the zucchini, yellow squash and tomato slices. Alternate the zucchini, yellow squash and tomato slices around the top of the onion and fennel mixture by layering each piece on top of one another in a circle, tucking under the last piece to form a full, cohesive circle. Top each tian with herb oil, salt and black pepper. Place in the oven to heat for approximately 15 to 20 minutes.
• In a pot over medium heat, heat the basil cream and check for seasoning.
• Preheat a grill to high.
• Working with the skin side up, use a sharp knife and cut on the bias, to make an incision in the center of each fillet. The incision should not go all the way through to the other side, but should create a pocket. Stuff each incision with a healthy pinch of the fennel tops. Season each fillet with salt and pepper and coat them with homemade herb oil. Grill over high heat. Each fillet will take approximately 6 to 8 minutes to cook (3 to 4 minutes on each side).
• Using a spatula, carefully place a vegetable tian on each plate. Pour the basil cream around each tian. Place 1 of the striped ref="http://www.foodterms.com/encyclopedia/bass/index.html" class="crosslink" debug="2184 2196">bass fillets on each plate. Garnish the plate with the remaining fennel tops.
• Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the roasemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator.
• In a saucepot, add the white wine and garlic cloves. Over medium heat, allow the wine to reduce by half. Add the cream and salt and bring to a boil. Add the basil to the cream and allow it to cook for 1 minute, making sure it is fully immersed so no browning occurs. In a blender, blend the cream mixture in a medium sized batches on high until the mixture is bright green (about 2 or 3 minutes).
• Immediately pour the cream into a container resting in ice to chill. Stir constantly. Continue this process until all the cream is blended and cooled rapidly.

FRESH VEGETABLE TIAN

Steps:

• Preheat oven to 400°; grease a 9" x 13" baking dish with 1 T olive oil.
• Arrange the vegetables in the dish in slightly overlapping rows, alternating potato, eggplant, zucchini and tomato; season with salt and pepper; place rosemary sprigs on top and garlic in the center of the dish; drizzle everything with the remaining 3 T of oil.
• To keep the dish moist and tender, swirl the dish to move the oil around every 10 minutes; bake 40-50 minutes, until vegetables are tender and garlic is soft.
• Remove from oven; remove the rosemary sprigs and set the garlic aside to cool a bit; squeeze the garlic flesh into a bowl and mash; spread it on the vegetables or on the toast if you prefer; sprinkle vegetables with cheese and return to oven 2-3 minutes until cheese is just melted; serve warm.

PROVENCAL VEGETABLE TIAN

Steps:

• Provencal Vegetable Tian Ingredients: Olive oil 2 c thinly sliced leeks, white and pale-green parts only, rinsed (1 large leek) 2 -3 large Yukon Gold potatoes 1 small eggplant, trimmed (peeled if desired) 1 large zucchini 1 small butternut squash 3 large tomatoes or 6 plum tomatoes 2 t. fresh thyme leaves grated Gruyere cheese Directions: Slice the potatoes, eggplant, zucchini, butternut squash and tomatoes into ⅛ to ¼ inch slices. Preheat oven to 450 degrees. Grease a shallow baking dish (9 x 9 inch or 8 x 10 inch) with a little oil. Saute leeks with oil until tender then spread in the bottom of the baking dish. Place the vegetable slices in vertical rows (see photo). Try to completely pack the dish because the vegetables will shrink some while roasting. Note: I like to use the repeating sequence of potato, eggplant, butternut, tomato and zucchini - beginning and ending with the potato. Sprinkle with salt, pepper and thyme leaves then drizzle with olive oil. Cover loosely with foil and bake for about 25 minutes. Remove the foil, scatter on the cheese and bake until the potato and butternut are tender and the vegetables around the edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing. Can be made ahead and reheated in a 350 degree oven. Note: Feel free to use a variety of other vegetable combinations or substitutions! Mushroom slices, red onion, yellow squash are also great additions. Sent from Paprika Recipe Manager. http://www.paprikaapp.com

VEGETABLE TIAN

Steps:

• Preheat oven to 425°F. Combine vegetables in a large bowl. Combine oil, 2 tablespoons butter, and anchovies in a small skillet and cook over medium heat, stirring and mashing anchovies with a wooden spoon until they dissolve, about 2 minutes. Add garlic and stir until garlic is softened but not browned, about 1 minute. Stir in thyme, salt, pepper, and nutmeg. Pour mixture over vegetables; toss gently to coat.
• Butter baking dish. Arrange vegetables upright in dish, alternating the vegetables and placing them in tight concentric circles. Bake until vegetables are almost tender and lightly golden, about 20 minutes. Remove from oven and sprinkle with cheese. Bake until cheese is melted and vegetables are fully cooked, 10 minutes more.

BUDGET BYTES' SUMMER VEGETABLE TIAN

Steps:

• Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).
• While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
• Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
• Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

SUMMER VEGETABLE TIAN

Steps:

• Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes). While the onion and garlic are sauteing, thinly slice the rest of the vegetables. Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

VEGETABLE TIAN

Steps:

• Preheat the oven to 375 degrees F. Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish. Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm. 2004, Barefoot in Paris, All Rights Reserved Read more at: http://www.foodnetwork.com/recipes/ina-garten/vegetable-tian-recipe.html?oc=linkback

BAREFOOT CONTESSA'S VEGETABLE TIAN ( INA GARTEN )

Steps:

• Preheat the oven to 375 degrees F.
• Brush a 9 by 13 by 2-inch baking dish with olive oil.
• In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent.
• Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
• Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices.
• Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer.
• Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil.
• Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender.
• Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned.
• Serve warm.

VEGETABLE AND ORZO TIAN

Steps:

• Adjust one oven rack to middle position and a second rack 6 inches from broiler element and heat oven to 425°F Grate Parmesan (1 1/2 cups). Mince shallots. Mince 3 garlic cloves. Combine orzo, oregano, pepper flakes, 1/2 cup grated Parmesan, shallots, minced garlic and 1/4 teaspoon salt in bowl. Spread mixture evenly into broiler-safe 13-by-9-inch baking dish.
• Slice zucchini and squash 1/4 inch thick. Core tomatoes and slice 1/4 inch thick. Alternately shingle zucchini, squash and tomatoes in tidy rows on top of orzo.
• Carefully pour broth over top of vegetables. Bake on lower rack until orzo is just tender and most of broth is absorbed, about 20 minutes. Meanwhile, slice four 3/4-inch-thick slices of bread and spread out evenly over rimmed baking sheet; set aside.
• Remove dish from oven and heat broiler. Drizzle vegetables with 1 tablespoon oil, and sprinkle with remaining 1 cup Parmesan. Broil on lower rack until nicely browned and bubbling around edges, about 5 minutes. Remove dish from oven and let rest for 10 minutes.
• While tian rests, broil bread on upper rack, flipping as needed, until well toasted on both sides, about 4 minutes. Peel remaining 1 garlic clove and rub one side of each toast with garlic, then drizzle toasts with remaining 1 tablespoon oil and season with salt and pepper to taste.
• Chop 2 tablespoons basil and sprinkle over tian. Serve with toasts.

HARVEST VEGETABLE TIAN

Steps:

• Preheat the oven to 400 degrees with a rack in the center. Coat the bottom of a 9-by-13-inch baking dish with 1 tablespoon oil.
• Arrange the vegetables in the baking dish in slightly overlapping rows, alternating potato, eggplant, zucchini, and tomato. Season with salt and pepper and top with rosemary sprigs. Place garlic in center of dish. Drizzle all over with remaining 3 to 4 tablespoons oil.
• Bake, swirling baking dish every 10 minutes to distribute oil, until vegetables are tender and garlic is soft, 40 to 50 minutes. This will keep the vegetable moist and tender.
• Remove baking dish from oven. Remove garlic and let stand until cool enough to handle. Squeeze garlic pulp into a small bowl and mash with a fork. Spread over vegetables, or serve on toast, if desired.

VEGETABLE TIAN

Steps:

• Slice all the vegetables.
• Butter a 9 x 13 dish, Starting at one side of dish, create rows of vegetables, alternating slices of potatoes, tomatoes, zucchinis, that are standing on edge, until dish is full. Disperse sliced garlic throughout the dish.
• Add salt and pepper, drizzle olive oil all over the vegetables.
• Add, sprigs of rosemary, thyme, basil.
• Sprinkle cheeses and cover with aluminium foil.
• Bake at 375 for 40 minutes, remove aluminium foil and cook for another 30 minutes.