Vegetable tian

Votes: 2

Time: 1 hour 45 minutes
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Calories 289, total fat 15 G., saturated fats 4 G., proteins 9 G., carbohydrates 31 G., fiber 4 G., cholesterol 16 mg, sodium 550 mg, sugar 6 G.

French vegetable tian is a healthy summer vegetable dish originating in Provence. You'll need onions, potatoes, zucchini, tomatoes, and herbs. The vegetables are cut into equal-sized rounds and arranged beautifully in a baking dish on a bed of onions sautéed with garlic. The tian is first baked under foil until juicy, then sprinkled with grated cheese and cooked until golden brown, which gives the vegetables their amazing flavor and sets the dish apart from other vegetable stews. It's delicious, healthy, and very filling. Choose vegetables of similar thickness, and the dish will also look presentable.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 large onions, cut into half rings
2 cloves garlic, crushed
450 g medium round potatoes, unpeeled
350 g zucchini
0.6 kg medium tomatoes
1 teaspoon coarse salt
0.5 tsp freshly grated black pepper
1 tbsp fresh thyme leaves + extra sprigs
60 g Gruyere, grated

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: potato, zucchini, tomatoes, Gruyere cheese, thyme

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Grease a 22 x 32 x 5 cm baking dish with olive oil. Heat 2 tablespoons of olive oil in a medium skillet and cook the onion over medium heat for 8-10 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 into 0.5 cm thick round slices. Place them one by one in the dish on top of the onions, pressing firmly, in a single layer. Sprinkle with salt, black pepper, thyme leaves and sprigs, and drizzle with another 1 tablespoon of olive oil.
Cover the pan with aluminum foil and bake for 35-40 minutes, until the potatoes are tender. Remove the foil from the pan, discard the thyme sprigs, sprinkle with cheese, and bake for another 30 minutes, until golden brown. Serve warm.

Categories:

recipe / Healthy eating / Healthy dinners / Calorie content of prepared meals / Summer dishes / Dinner / Main courses / Casseroles / French cuisine / Ina Garten / The Barefoot Countess