When I saw Richard McGary’s vegetable tian, I knew I’d prepare one too. A tian is actually named after the traditional earthenware dish they are made in. There are vegetable tians, meat tians, and fish tians. I wanted to prepare a tian as a side dish, and so I chose a very traditional tian provençal with eggplant, zucchini, and tomato. Don’t let the simplicity fool you: this tian bursts with flavor anyway thanks to the slow roasting and the herbes de provence. I do not own an actual tian from Provence. For presentation purposes I opted to make single serving mini tians using small ovenproof dishes, but that did mean that it was more difficult to neatly arrange the sliced vegetables.
2 large tomatoes
1 Tbsp minced fresh rosemary
1 Tbsp fresh thyme leaves
1 Tbsp minced fresh flat leaf parsley
1 clove garlic, minced
1 small onion, minced
extra virgin olive oil
salt and freshly ground black pepper
Rub the oven proof dishes (or a single oven proof dish, preferably a real tian ) with olive oil. Arrange the onion and garlic in a single layer.
Slice the tomatoes into 16 wedges. Cut both ends off the zucchini and eggplant. Cut the zucchini and eggplant into 16 slices, and then cut them in half so you’ll end up with 32 slices ech of eggplant and zucchini. Arrange the tomato, eggplant, and zucchini alternatingly in the oven proof dishes.