A Special Dish for the Holidays: Vegetable Tian Recipe
Written by Robin Draper, reprinted courtesy of Visit Sarasota.
Try this delicious holiday recipe called Authentic Florida Vegetable Tian, created with fresh farmer’s market produce in one simple dish that is both beautiful to look at – and to eat.
With the holidays quickly approaching its time to give thought to what will be on our holiday menus. We gather recipes for the main course, ideas for desserts and then there are those side dishes.
If you need a new idea for your holiday menu, we’ve got just the side dish for you.
One easy dish known as a Tian, is a French inspired all-in-one dish cooked in an heavy casserole dish incorporating vegetables and cheese.
Florida has many Farmer’s Markets to gather fresh produce for this course. And the ingredients are simple – onions, potatoes, garlic, zucchini, tomatoes, and thyme (plus Gruyere cheese). All are found either in our fresh open markets or in the grocery stores.
This is a make ahead dish where you’ll need a little time in the assembly but once it’s complete, you can store in the refrigerator and pop in the oven before the meal.
You’re likely to get family applause for this dish – with both the presentation and the taste of this fabulous side using fresh local ingredients.
Authentic Florida Vegetable Tian Recipe
Good olive oil
2 yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound of medium round potatoes
¾ pound zucchini
1 ¼ pounds medium tomatoes
1 teaspoon kosher salt
½ teaspoon fresh ground pepper
1 Tablespoon fresh thyme leaves, plus extra sprigs
2 ounces of Gruyere cheese, grated
9 X 13 inch baking dish (with 2” sides)
Preheat the oven to 375 degrees F. Brush the baking dish with olive oil.
Peel and cut two onions in half, then cut each half in 1/4″ slices. In a medium sauté pan, heat 2 Tablespoons of olive oil and cook the onions over medium-low heat for 8-10 minutes, until translucent. Add the 2 garlic cloves of minced garlic and cook for another minute. Spread the onion mixture over the bottom of the baking dish.
Slice the 1 pound of medium round potatoes (no need to skin them), 3/4 pound of zucchini and 1& 1/4 pound of tomatoes in ¼ inch slices (they should all be about the same thickness).
Layer them alternately in the dish on top of the onions, fitting them tightly, making only one layer. Over the top, sprinkle with 1 teaspoon salt, 1/2 teaspoon pepper, 1 Tablespoon fresh thyme leaves, and thyme sprigs and drizzle over top with 1 Tablespoon of olive oil.
Cover the dish with aluminum foil and bake for 35-40 minutes and until the potatoes are tender.
Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until brown. Serve warm.
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Recipe adapted from the Barefoot Contessa.
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