After a fun 4th of July weekend with family, we had lots of leftover tomatoes from lunch. Plus I had bought a few zucchini at Riverhill Farm last week. I was dying to make a vegetable dish with the fresh produce we had and thought of THIS vegetable tian recipe. It usually is made with eggplant, but we just got home from camping and just used what we had on hand. It’s a simple recipe that takes just a little time in the oven.
I used a mandolin to slice the vegetables while Skyler sautéed a shallot and some garlic. He spread that on the bottom of an 8×8 dish and I stacked the tomatoes and squash. After it bakes for a little bit, we sprinkled a little bit of parmesan on it and baked it a little longer. We served it with a delicious pasta with avocado garlic scapes pesto, but that’s another story (which you can read HERE).
Summer Vegetable French Tian
- 4 large tomatoes (such as beefsteak)
- 2 squash or zucchini
- eggplant, optional
- shallot, minced
- garlic, minced
- 1 cup parmesan
- fresh oregano
- Slice vegetables using a mandolin set to a thick setting.
- Sauté shallot and garlic and spread in bottom of 8×8 dish. Add a little extra oil to cover bottom of dish.
- Stack veggies vertically in dish, alternating between tomatoes and squash.
- Cover with foil and bake for 30-35 minutes at 400F. Sprinkle with parmesan and fresh oregano. Bake uncovered for another 15-20 minutes.