Believe me when I tell you that you don’t need a recipe for this dish. The tian actually has its origins in southern France-Provence to be exact. It’s simply a layering of vegetables drizzled with a little olive oil and a scattering fresh herbs on top. Hey, southern France is close to Italy so feel free to think of this as an Italian dish if you like.
The best thing about a tian is the ease of throwing it together. If you check your fridge or cupboard on any given day you probably have the ingredients to make one. This one I could have certainly made in the midst of winter-potatoes, plum tomatoes and a little fresh thyme. Now that summer is officially here (in a few days) try making one with sliced zucchini and bell peppers. Why not use a few luscious ripe tomatoes and thinly sliced eggplant. Do you have fresh herbs growing out back? Try a few torn basil leaves, thyme or oregano. Feeling adventurous? Put all the previously mentioned veggies together and watch what happens.
Baked at 375 degrees for about 35-45 minutes, the vegetables will soften, juices evaporate and the flavors of the vegetables are enhanced. This is the perfect side dish for grilled fish or meat or even a roast chicken. Looking for a light dinner? Serve it with a tossed salad and some crusty bread. Let your imagination go wild and have fun with this dish.
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