Roasted Vegetable Tian
Thin rounds of zucchini, squash, eggplant, and tomato are arranged in a tight spiral and roasted until tender for a striking, low-effort vegetarian main.
A tian gets its good looks from nothing more than a sharp knife and a little patience arranging the slices upright in the dish. Cooking the onion first before the vegetables go in gives the base of the dish real savoriness once everything bakes down. Serve straight from the baking dish so the spiral stays intact at the table.
Ingredients
Method
Tap a number to mark a step donePreheat the oven to 400F and lightly oil a round baking dish.
Cook the diced onion and garlic in a little olive oil over medium heat for 5 minutes until soft, then spread over the bottom of the dish.
Slice the zucchini, yellow squash, eggplant, and tomatoes into thin, even rounds using a mandoline or a sharp knife.
Arrange the vegetable slices standing on their edges in a tight spiral over the onion, alternating the vegetables as you go.
Drizzle the remaining olive oil over the top and sprinkle with thyme, herbes de provence, salt, and pepper.
Cover the dish with foil and bake for 30 minutes, then uncover and bake 20 minutes more until the vegetables are tender and lightly browned at the edges.
Scatter the grated parmesan over the top for the last 5 minutes of baking so it melts into a light crust.
Let the tian rest for 10 minutes so the slices hold together when served.
Kitchen note
Salt the eggplant slices and let them sit for 10 minutes before arranging to draw out excess moisture, then pat dry so the tian does not turn watery.
