This casserole is full of flavorful veggies. Tians are a homey specialty of Provence made from seasonal vegetables. Variations abound. Don’t be afraid to add whatever veggies you might have. Use the recipe as a base and experiment by adding your favorite goodies.
Serves 6
4 Tbsp extra-virgin olive oil
2 onions, peeled and thinly sliced
1 red bell pepper, rib removed, seeded, and thinly sliced
1 green bell pepper, rib removed, seeded, and thinly sliced
1 small yam, peeled and thinly sliced lengthwise on mandoline and cut into ¼-inch strips
1 small eggplant, thinly sliced, cut into ¼-inch strips
4–6 garlic cloves, chopped
2 tsp or more chopped fresh herbs: marjoram, thyme, rosemary, Italian parsley, mixed together
Kosher salt and freshly ground pepper
2 lbs young, tender zucchini, cut into thin slices
2 lbs medium ripe tomatoes, cut into thin slices
4 Tbsp flat-leaf parsley, finely cut
- Preheat oven to 375 degrees. In large sauté pan, heat 2 tablespoons of oil to medium. Lightly sauté the onions, peppers, yam, and eggplant. When softened, add half of the garlic and cook a few minutes longer. Season to taste with half of the herbs, salt, and pepper.
- Place sautéed vegetables in baking dish. On top arrange the sliced zucchini and tomatoes in overlapping rows so that you see stripes of white-green, red, white-green, red, etc. Sprinkle the top with salt, pepper, the remaining herbs, garlic, parsley, and drizzle with remaining olive oil. Bake for 30–40 minutes, until top is slightly browned. Garnish with parsley. Serve.
