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33 Ratings
5 star values:
7
4 star values:
11
3 star values:
11
2 star values:
3
1 star values:
1
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Seasonal Vegetable Tian
Recipe Summary
prep: 15 mins
total: 1 hr 15 mins
Yield: Makes one 9-inch tian
Ingredients
Ingredient Checklist
6 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, quartered lengthwise, rinsed well, and cut into 1/4-inch slices (1 1/2 cups)
1 garlic clove, minced
Coarse salt and freshly ground pepper, to taste
1 zucchini, unpeeled, very thinly sliced (1 cup)
1 yellow squash, unpeeled, very thinly sliced (1 cup)
2 plum tomatoes, very thinly sliced (3 cups)
1 small Italian eggplant, unpeeled, very thinly sliced (1 cup)
1/4 cup dry white wine, such as Sauvignon Blanc
1 tablespoon chopped fresh oregano
Grated Parmesan, for serving
Gallery
Seasonal Vegetable Tian
Recipe Summary
prep: 15 mins
total: 1 hr 15 mins
Yield: Makes one 9-inch tian
Gallery
Seasonal Vegetable Tian
Seasonal Vegetable Tian
Seasonal Vegetable Tian
Recipe Summary
prep: 15 mins
total: 1 hr 15 mins
Yield: Makes one 9-inch tian
Recipe Summary
prep: 15 mins
total: 1 hr 15 mins
Yield: Makes one 9-inch tian
prep: 15 mins
total: 1 hr 15 mins
prep:
15 mins
total:
1 hr 15 mins
Yield: Makes one 9-inch tian
Makes one 9-inch tian
Ingredients
Ingredients
- 6 tablespoons extra-virgin olive oil
- 1 leek, white and pale-green parts only, quartered lengthwise, rinsed well, and cut into 1/4-inch slices (1 1/2 cups)
- 1 garlic clove, minced
- Coarse salt and freshly ground pepper, to taste
- 1 zucchini, unpeeled, very thinly sliced (1 cup)
- 1 yellow squash, unpeeled, very thinly sliced (1 cup)
- 2 plum tomatoes, very thinly sliced (3 cups)
- 1 small Italian eggplant, unpeeled, very thinly sliced (1 cup)
- 1/4 cup dry white wine, such as Sauvignon Blanc
- 1 tablespoon chopped fresh oregano
- Grated Parmesan, for serving
Directions
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.
Reviews
Add Rating & Review
33 Ratings
5 star values:
7
4 star values:
11
3 star values:
11
2 star values:
3
1 star values:
1
Reviews
Add Rating & Review
33 Ratings
5 star values:
7
4 star values:
11
3 star values:
11
2 star values:
3
1 star values:
1
Add Rating & Review
33 Ratings
5 star values:
7
4 star values:
11
3 star values:
11
2 star values:
3
1 star values:
1
33 Ratings
5 star values:
7
4 star values:
11
3 star values:
11
2 star values:
3
1 star values:
1
33 Ratings
5 star values:
7
4 star values:
11
3 star values:
11
2 star values:
3
1 star values:
1
- 5 star values:
- 7
- 4 star values:
- 11
- 3 star values:
- 11
- 2 star values:
- 3
- 1 star values:
- 1
All Reviews for Seasonal Vegetable Tian
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Seasonal Vegetable Tian
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
