Garden Vegetable Tian
A show-stopper dish that goes from oven to table, filled with late summer produce, herbs and flavorful Manchego cheese.
Ingredients
- Extra Virgin olive oil
- 4 cloves garlic, sliced
- Dozen fresh herb sprigs, such as parsley, rosemary, thyme, tarragon, mint and basil
- 2 pounds fresh slicing tomatoes
- 2 pounds zucchini
- 1 pound eggplant
- 1 or 2 red onions
- Sea salt and freshly ground black pepper
- Grated Gruyere, Manchego or other semi-soft flavorful cheese (optional)
Instructions
- Preheat oven to 400°. Add about 4 tablespoons olive oil to an ovenproof round casserole dish of at least 10-inch diameter (can also use a 13x9-inch baking dish). Sprinkle half of the garlic over the oil and about half of the herb sprigs. Slice the tomatoes, zucchini, eggplant and onion into ¼-inch thick circles (try to select vegetables of roughly the same diameter, or halve the rounds if needed). Arrange the vegetables in the dish in tightly overlapping circles, as they will shrink while baking. Sprinkle on remaining garlic, season generously with salt and pepper and lay remaining herb sprigs over top, tucking into the vegetables. Drizzle about ½ cup olive oil over top (this helps create a “sauce” with the vegetable juices).
- Bake the tian for about 75 minutes until starting to bubble and vegetables are getting very soft. Add about ½ cup grated cheese sprinkled over top of vegetables, if desired, and bake an additional 10 minutes. You want the vegetables to be very tender before removing from oven, almost ready to melt, so cooking time may vary.
- Cool the tian slightly and serve with crusty bread to soak up the juices!
Notes
Wine Pairing:
This dish pairs beautifully with The Hilt Estate Pinot Noir. The notes of mint, thyme and dried herbs in the wine compliment the rich flavors developed from the herb-infused vegetables of the dish.Servings: 6