Tuesday, August 1, 2017

Summer Vegetable Tian

Summer Vegetable Tian
Is there such a thing as eating too many veggies? I don’t think so but if there was I’d be in trouble. I’ve been averaging two farmers market’s plus my own garden every week for the last few months. And because one of the main reasons for such markets and a garden is to eat the freshest veggies and fruits available, it doesn’t make sense for me to have produce sitting around for days in the fridge. So with thoughts bent on using as many and a mix of veggies, I decided upon this Vegetable Tian.

A tian itself is a dish of chopped vegetables that are usually layered with overlapping veggies baked in the oven au gratin style. I sautéed onions and two cloves of garlic together, placed this on the casserole bottom and then layered the veggies around in the same pattern, eggplant, zucchini, summer squash and tomato. The veggies were topped with grated Parmesan cheese and fresh herbs. This dish baked up in 40 minutes and the house smelled divine. I love all the bright summery color and the flavors all meld together perfectly. What’s your favorite summer veggie?

Summer Veggie Tian


Summer Vegetable Tian

This vegetable tian represents the colors and flavors of summer. For best results try to find vegetables about the same size.

INGREDIENTS:


  • Olive oil
  • 2 medium yellow onions, sliced thin
  • 2 garlic cloves, minced
  • 1 pound eggplant, sliced unpeeled, into ¼ inch rounds
  • 1 pound zucchini, sliced unpeeled into 1/4 inch rounds
  • 1 pound summer squash, sliced unpeeled into 1/4 inch rounds
  • 1 pound tomatoes, sliced into 1/4 inch rounds
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 2 ounces Parmesan cheese, grated

INSTRUCTIONS:


  1. Preheat the oven to 400°
  2. Brush a large baking casserole with olive oil. In a medium sauté pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until tender and translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
  3. Layer vegetable slices alternately in baking dish on top of the onions, fitting them as close as possible, make only 1 layer. Sprinkle with salt and pepper, then drizzle with 1 more tablespoon of olive oil. Place dish in the oven and bake for 35 to 40 minutes, until the tops just start to lightly brown. Garnish with parsley and chives. Serve hot out of the oven, warm or room temperature.
  4. This dish is great as is but it would also be great served as a side dish or atop rice or pasta noodles.
Created using The Recipes Generator
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

46 comments:

  1. This looks delicious Cheri, I must give it a try even though my husband hates most vegetables. My favorite vegetable is asparagus.

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  2. No such thing as veggie overload! This is so gorgeous Cheri - and I cannot wait to make it myself. Our garden is finally churning out the vegetables and the tomatoes are close behind. Thank you so much for the beautiful recipe!

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    1. The weather has definitely been different this year, normally my lettuce has already started bolting;)

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  3. Just spectacular! Just!!! Gorgeous Cheri!

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  4. Such a beautiful way to eat your vegetables. I love all of the colors! Perfect way to use the summer vegetables too. And no, I don't think you could ever eat too many vegetables.

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  5. Look at those colors! Love the array of peak summer vegetables. Love it!!!

    Velva

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  6. The more veggie, the better! This is so colourful and tempting, Cheri.

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  7. This is beautiful Cheri! And no, I'm with you - I can't get enough fresh veggies either. I love seeing what Scott brings in from the garden every day in the spring and summer!

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    1. Summer veggies are the best.... thanks Chris!

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  8. I must admit that I've never heard of a tian before, but it looks amazing! We are always looking for ways to eat zucchini as they are coming out of our garden super fast this time of the year! Thanks for the inspiration. This sounds delicious!!

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    1. Thanks David, I'm always on the lookout for zucchini recipes;)

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  9. We pig out on veggies at this time of the year. Can't. Get. Enough. Anyway, this is a GORGEOUS looking dish. Really nice -- thanks.

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    1. Thanks John, summer fruits and veggies are the best.

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  10. This was a great dish- tasted as good as it looked

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  11. Nope! Definitely no such thing as eating too many veggies! We eat so many too! This looks gorgeous!

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    1. Thanks Ashley!! appreciate you stopping by.

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  12. I don't think you can ever have too many veggies! So beautifully arranged too!

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    1. Thanks Susan, hope you are having a great weekend.

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  13. This is such a beautiful dish, Cheri. No such thing as too many vegetables. As a matter of fact, I'm content with any vegetable dish being my main meal (though I'm not a vegetarian). Now you've got me thinking about how to make a fall tian! Love this!

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    1. I know right....so many possibilities, thanks Anne!

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  14. This is the prettiest dish I've seen for a long time. As I said on instagram, wow!

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    1. Thanks Tandy, appreciate your kind comment.

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  15. this is beautiful, and perfect for me, a fellow veggie-lover!

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  16. Your presentation reminds me very much of Remy's ratatouille from the movie Ratatouille. It looks delicious, Cheri! And, no, you can't have too many vegetables!

    This post also reminds me that two summers ago I made a tian in the Provençal style, photographed it, but never wrote about it! I guess I should get around to it eventually, huh?

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    1. lol, now that I think about it the presentation is very similar. yes you must post your tian, would love to see your version. Thanks David.!!!

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  17. I also use a lot Summer veggies, they are so good! Amazing dish☺

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  18. This is a keeper recipe, Cheri! I've just started a new job and once in a while...I'm asked to leave my computer and cook! Soooo, thank you for your scrumptious and healthy how-to =)

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    1. thanks Kim, sounds like a dream job to me if you get to leave your computer and cook;)

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  19. Love these beautifully arranged baked veggie.

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  20. This is definetly my kind of dish, summery, colourful and no doubt delicious.

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  21. Dear Cheri, your lovely Summer Vegetable Tian looks absolutely stunning - a true winner at any table. And I know that my kids/family would really enjoy this dish!
    Your presentation is picture perfect, my friend! You simply cannot have too many veggies at the dinner table!

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  22. Cheri ~ This has to be one of the most beautiful vegetable dishes I've ever seen!

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