Wednesday, August 29, 2007

Vegetable Tian

Our neighbors, Chris and Shelly, are about the nicest neighbors anyone could ask for, always ready to lend a hand. Or a vegetable -- Shelly sent over two giant zucchini and an equally large summer squash on Sunday, grown in their backyard garden.

The squash & 'zuke were perfect for the Vegetable Tian recipe I'd been eyeing. It was very simple to pull together, makes a very pretty presentation, and very tasty.

From what I can tell, the big difference between a Vegetable Tian and Ratatouille is the way the veggies are prepared. Tian vegetables are thinly sliced; ratatouille vegetables are chunky. Tian is baked; ratatouille is simmered. (Technically, the ratatouille featured in Ratatouille isn't ratatouille but confit byaldi . . . say THAT 3-times fast.)

Vegetable Tian
from Martha Stewart Living, September 2007 (adapted)

2 Tbsp. olive oil, divided
1 leek, white and pale green parts only, quarted lengthwise, rinese well, and cut into 1/4-inch slices (about 1 1/4 cups)
1 garlic clove, minced
Salt and pepper, to taste
1 zucchini, unpeeled, very thinly sliced (about 1 cup)
1 summer squash, unpeeled, very thinly sliced (about 1 cup)
2 plum tomatoes, very thinly sliced (about 3 cups)
1 small eggplant, unpeeled, very thinly sliced (about 1 cup)
1/4 dry wine (red or white)
1 Tbsp. chopped fresh oregano
2 Tbsp. extra virgin olive oil, divided
grated Parmesan for serving

Preheat oven to 350-degrees F. Lightly grease a 9-inch gratin or round baking dish. Heat 2 Tbsp. oil over medium heat. Add leek and garlic, season with salt and pepper and cook until soft, about 5 minutes. Spread into baking dish.

Arrange vegetables on leek and garlic in slightly overlapping circles, alternating zucchini, squash, tomatoes, and eggplant. Top with wine, 1 Tbsp. Extra virgin olive oil, oregano, salt and pepper. Bake 30 minutes. Drizzle with remaining 1 Tbsp. Extra virgin olive and bake until vegetables are tender, 30 minutes more. Serve with Parmesan.


Kirsten said...

That looks lovely! I heard a great commentary on NPR over the weekend about zucchini and had to smile when you said it was from a neighbor's garden.

I TRIED to find a link - to no avail, but if I do, I'll send along.

Laura Rebecca said...

That's so cool -- thank you for looking!

Chris said...

This is my kind of dish!

Helene said...

Looks delicious. In Provence, where I am from, we often layer it with rice and cook it with an egg batter (like wuiche) poured on top. I'll try to find the recipe if you are interested.

Laura Rebecca said...

Tartlette, yes; if you wouldn't mind sharing that recipe with me, I would love it.

Avory said...

Hey, just thought I'd let you know that I tried this recipe and included it in a post here!