Monday, August 6, 2012

Summer Tian Time

A tian is a French casserole made with layers of summer vegetables, usually tomatoes and summer squash being the star.

This time around, I decided to go w/ Lisa's version, using a balsamic honey marinade and chopped sundried tomatoes. My mouth was watering thinking about it!

I cheated a little, by using my onion jam from the other day, it was made w/ honey and balsamic vinegar, so why not?

You can use any vegetables in a tian, the last one I made w/ eggplant and yellow squash, and this time I used yellow peppers and Roma tomatoes from my garden, along w/ some Black Zebra heirlooms and's all good.

Click here for an easier version of a tian from 2009.

This is so good, it's like a gratin really, topped with delicious homemade breadcrumbs and Parmigiano Reggiano cheese.

It is the perfect make ahead dish, served warm or at room temperature, or my favorite way, with a fried egg on top for breakfast the next morning!

Summer Tian: (for an 8 x 10 gratin dish enough for 4 people)

2 onions, sliced thin
1 yellow pepper, sliced thin
2 cloves garlic, chopped
olive oil
2 tbsp of fresh thyme leaves
kosher salt & pepper
1 large zucchini, sliced into rounds or on the diagonal
6 Roma (plum tomatoes) or tomato of your choice, sliced the size of the zucchini rounds
1 tbsp honey mixed w/ 2 tsp of balsamic vinegar
3 tbsp of chopped sun-dried tomatoes in oil
1/4 cup of grated Parmigiano Reggiano cheese
1/4 cup of fresh breadcrumbs (I make them myself in the food processor)

Mix the balsamic vinegar, honey and a little oil in a bowl and lay the zucchini slices in the marinade until ready to assemble.

In a small saute pan, heat some olive oil and saute the onions and pepper for a few minutes until onion is golden. Add the garlic the last 30 seconds.

Lay the onion pepper mixture on the bottom of an 8 x 10 casserole dish that has been drizzled w/ olive oil.

Next layer will be the fresh thyme leaves. Sprinkle them on top of the onion mixture.
Then sprinkle on the chopped sundried tomatoes.

Start making nice overlapping rows, starting w/ your zucchini, then tomatoes, zucchini, then may have some leftover veggies, not to worry.

Season all the vegetables with kosher salt & pepper.

With your hand, throw on the crumbs mixed w/ the cheese to make a topping.

Drizzle with olive olive before baking.

Bake at 375F for about 50 minutes, until the topping is golden brown and everything is bubbling. Let rest 30 minutes before serving!


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Ciao Chow Linda said...

This is one of my favorite ways to enjoy the bounty of summer - delicious and pretty to look at too.

Susan..... said...

I know you are not a pasta person but this would be good tossed with pasta or on top of good homemade grilled bread.
Looks wonderful.

Stacey Snacks said...

I ate it last night with melted goat cheese, corn and basil.
I could eat it every night! Good idea, I think I will toss the leftover tian w/ pasta! Thanks! Stacey

lisa is cooking said...

Beautiful garden veggies! Next time, I have to try some leftovers with a fried egg.

Lori Lynn said...

Who wouldn't fall for this casserole?

Joanne said...

Well now I know what I'm making for my family's bbq this weekend! said...

Stacey: The tian was incredible....I could enjoy this for 365 days of the year. It will be a standard in our kitchen. I agree pasta would be interesting. Fantastic lunch item. Do you know how important you are to your followers? Thank You for all you do... Debby in Seattle

tasteofbeirut said...

Great idea! We have so many veggies in the garden, sometimes we run out of ideas, this would be such a tasty dish, easily prepared.

Bites from life with the barking lot said...

Ohhh Stacey! I will definitely make this! And I love the idea of the fried egg on top.

Proud Italian Cook said...

Aww, sweet Debbie in Seattle! She's so right about you. flavors galore in your beautiful tian!

Oui Chef said...

So dang pretty it's almost a shame to eat it.