Chef Nicolette's Summer Vegetable Tian
"I love making a tian with peak summer vegetables. It’s basically a ratatouille but even easier to make and looks more impressive. It gets the name from the traditional earthenware dish it’s baked in. You can use a tart pan in place of it. The oven does all the work for you and you get an extremely flavorful simple meal that’s complete with a crusty baguette and some fromage blanc or as a side with any roasted meat or fish or even a fried egg. It’s also a great way to use up veggies you have left over in your fridge."
Chef Nicolette's Summer Vegetable Tian
Serves 4
Ingredients
- 1 eggplant
- 2 small or 1 large zucchini
- 1 large Yukon gold potato or a handful of little ones
- 1 small red onion or a large shallot, peeled and thinly sliced
- 1 garlic clove, chopped
- 4 early girl tomatoes
- 1 sprig rosemary, picked and chopped
- 3 sprigs oregano, picked
- 1/4 bunch chives, chopped
- 1/3 cup Luke’s Extra Virgin Olive Oil
- Salt
Steps
- Slice eggplant, potatoes and zucchini 1/4” thick and place in a large bowl.
- Thinly slice red onion and chop garlic and add to bowl.
- Add herbs.
- Slice tomatoes 1/4” thick and set aside in another bowl.
- Add olive oil to the bowl with the potatoes and eggplant and add 2 tsp salt.
- Gently mix until all ingredients are coated in oil.
- Season tomatoes with a pinch of salt and very gently toss to not break up.
- To assemble the tian, arrange the vegetables in a circular pattern starting on the outside of the dish and alternate in tomatoes and evenly distribute vegetables. This doesn’t have to be perfect or fancy. It will look beautiful no matter what.
- Cover with foil and bake at 375 degrees for 45 minutes.
- Remove foil and return to oven for an additional 45 minutes.
- Enjoy!
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Also in Luke's Local Blog
Chef Nicolette's Eggplant Caponata
"I love making a big batch of caponata in the summer to have in my fridge all week. It’s great with pretty much anything- meat, fish, toast, fried eggs, cheese- it’s just delish! This recipe makes things a bit easier by roasted the eggplant and folding it in at the end. Traditionally, pine nuts are mixed in but I like garnishing with almonds since we live in the almond mecca and this way they add nice crunch to the dish. Caponata is better made at least a day in advance as well to allow the flavors to meld together. Even people who are weary of eggplant won’t be able to resist the sweet, tart and rich flavor of this caponata!"
