Tian De Courgettes Et De Tomates |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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French Provencal summer squash and tomato gratin. Originally, a tian meant a conical clay cooking vessel used in the southern Provence region of France. These days, tian more often describes a vegetable casserole. This version makes good use of late summer's abundance of zucchini and tomatoes. It couldn't be simpler to make and is marvelously nourishing. -from . Ingredients:
6 tablespoons olive oil |
3 onions, thinly sliced |
2 lbs zucchini, thinly sliced (or other summer squash) |
2 lbs tomatoes, thinly sliced |
2 teaspoons thyme |
salt and pepper |
Directions:
1. Preheat oven to 350°F Heat 3 tablespoons of the olive oil in a saute pan over medium flame. Add the onions and a little salt and pepper and saute, stirring occasionally, until the onions are wilted and cooked through, 5 to 6 minutes.
2. Spread the onions over the bottom of a baking dish. Starting at one end of the dish, lay alternating rows of zucchini and tomatoes over the onions, overlapping the previous rows like the scales of a fish. Sprinkle the vegetables with the thyme, salt and pepper.
3. Drizzle the top of the vegetables with the remaining 3 tablespoons of olive oil and bake uncovered for 45 minutes to an hour. Serve warm or at room temperature.
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