Tian originated in Provence, the south of France. It’s a simple vegetable dish that usually includes vegetables like summer squash, tomatoes, eggplants, onions, potatoes and peppers, and it’s baked in a clay oven dish. The word tian actually refers to both the baking dish and the roasted vegetables. Since I had zucchini, yellow squash and tomatoes from the farm, I thought I would use those three vegetables. The tian can be topped with shredded cheese or pieces of goat cheese but I wanted to keep it simple. The recipe below makes enough for 4-6 to enjoy as a side dish. I served it with roasted chicken breasts stuffed with goat cheese and thyme.
- 2 tbsp extra-virgin olive oil plus more to drizzle over the vegetables
- 1 medium onion, diced
- 3 garlic cloves, chopped
- 1 large zucchini
- 1 large yellow squash
- 3-4 Roma tomatoes
- Herbes de Provence
- 2-3 thyme sprigs
- Kosher salt and ground black pepper
Preheat the oven to 375F. Heat the olive oil in a small saucepan, add the onion, sauté for a few minutes, add the garlic and cook for a few more minutes, add half a teaspoon of herbes de Provence, and season with salt, layer the onion mixture on the bottom of the baking dish. Slice the zucchini, yellow squash and tomatoes. Arrange the vegetables tightly over the onion mixture, sprinkle with thyme, herbes de Provence and kosher salt. Drizzle a little olive oil over the vegetables and bake until the vegetables are cooked and tender.