Late Summer Vegetable Tian
From a Chef's Kitchen
Late Summer Vegetable Tian with tomatoes, zucchini and potatoes is a beautiful Provencal-inspired dish!
- 3 tablespoons olive oil, plus more to coat baking dish
- 2 large onions,
- 8 cloves garlic (thinly sliced)
- 2 teaspoons finely fresh thyme (divided)
- salt and freshly ground black pepper (to taste)
- 1 cup grated Gruyere cheese (divided)
- ¾ pound (2 medium) zucchini
- 5 large plum tomatoes
- 1 pound baby red or Yukon gold potatoes
- Preheat oven to 375 degrees.
- Brush a large, shallow baking dish with olive oil. In a large sauté pan, heat olive oil over medium-high heat. Add the onion and cook 15 to 18 minutes or until almost golden. Add the garlic and cook 1 to 2 more minutes. Add half the thyme and salt and black pepper to taste. Drain off any excess oil. Transfer to the prepared baking dish and allow to cool while preparing the vegetables.
- Sprinkle half the cheese over onions.
- Slice the zucchini, tomatoes and potatoes into 1/4-inch slices. While the vegetables are on your cutting board, sprinkle with salt and black pepper. Layer vegetables alternately in the dish on top of the onions and cheese, fitting tightly to make one layer. If any vegetables are left over, tuck them in anywhere to use every last one.
- Once they're arranged, sprinkle with more salt, black pepper and remaining thyme. Cover the dish with aluminum foil and bake 45 to 50 minutes or until potatoes are tender. Uncover, sprinkle with remaining cheese and and bake another 10 to 12 minutes or until cheese is lightly browned.
- Allow to rest 10 to 15 minutes before serving.
View the recipe instructions at From a Chef's Kitchen