I’ve never made a vegetable tian before last weekend. But aren’t they beautiful?
I pieces of an eggplant and a zucchini left over from other recipes I made last weekend, so I sliced them thin with some tomatoes and put it all together in a dish to bake.
I’ve seen recipes and beautiful pictures of these dishes before, but I didn’t really know what a “tian” was.
The name tian comes from the colorful shallow dishes that the vegetables are baked in in Provence. Which is exactly the dish I had made this in, I just didn’t know it was called a tian.
I added a little garlic, salt, pepper, olive oil and a few splashes of red wine vinegar.
Oh, and feta cheese.
I’ve always said peasant food is the best. No matter the region, no matter the ingredients.
This is a beautiful way to feature summer vegetables. It looks as pretty as it is delicious.