Prep 15 min cook 35 min
A vegetarian one-pan delight from Provençe of fresh vegetables, drenched in quality olive oil and then cooked in the oven until all the vegetable and herb flavors meld together.
A Tian is the name of a vessel used to cook a dish by the same name.
By using a cast-iron pan and starting on the stovetop during the build, covering with a lid along the way, you speed up the cooking significantly. Season every layer and generously drizzle each with olive oil to bring out the tremendous flavor and aromas.
With regard to presentation, you can opt for the casual layering of vegetables like I have done
in this recipe or if you are so inclined, you can have a more formal and structured look. Either way you are in for treat as a side dish or a vegetarian meal on its own.
Tian Provençal
by
Derek Farwagi
Equipment
- 8" oven proof skillet or pan, or similar sized baking dish
Ingredients
- 1 tbsp unsalted butter
- 1 small Yukon Gold potato
- Kosher salt and freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 1 yellow onion
- 1 zucchini, washed and wiped
- A handfull cherry toamtoes or a large beefsteak tomatoe
- 2 tsp Herbs De Provençe or mix of rosemary, dried thyme and oregano.
- ¼ cup coarse bread crumbs
Instructions
- Set oven to 375 F.
- Put skillet on a low heat.
- Peel the potatoes and slice across the width into 1/4-inch-thick disks keeping the skillet on the burner and leaving the heat on while you start to build the tian. Add a drizzle of olive oil and layer the potatoes. Cover with a lid to slightly steam while you slice the yellow onion.
- Peel the onion, then slice into 1/4-inch wide disks and layer on top of potatoes. Drizzle a little olive oil and sprinkle a teaspoon of the herbs. Cover with the lid to steam the onions.
- Slice the zucchini into 1/4-inch-thick disks and and layer over the onions. Season with salt and pepper, drizzle with oil and re-cover with the lid. Drizzle a little olive oil and sprinkle the rest of the herbs. Cover with lid to steam zucchini.
- Cut the cherry tomatoes in half and arrange as a layer over the zucchini.
- Drizzle with oil, season with salt and pepper and top the fisninshed tian with the coarse bread crumbs.
- Place in the oven without a cover and bake for 30 minutes.
- Serve hot or at room temperature.
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