Vegetable Tian

Our neighbors, Chris and Shelly, are about the nicest neighbors anyone could ask for, always ready to lend a hand. Or a vegetable — Shelly sent over two giant zucchini and an equally large summer squash on Sunday, grown in their backyard garden.

The squash & ‘zuke were perfect for the Vegetable Tian recipe I’d been eyeing. It was very simple to pull together, makes a very pretty presentation, and very tasty.

From what I can tell, the big difference between a Vegetable Tian and Ratatouille is the way the veggies are prepared. Tian vegetables are thinly sliced; ratatouille vegetables are chunky. Tian is baked; ratatouille is simmered. (Technically, the ratatouille featured in Ratatouille isn’t ratatouille but confit byaldi . . . say THAT 3-times fast.)

Vegetable Tian
from Martha Stewart Living, September 2007 (adapted)

2 Tbsp. olive oil, divided
1 leek, white and pale green parts only, quarted lengthwise, rinese well, and cut into 1/4-inch slices (about 1 1/4 cups)
1 garlic clove, minced
Salt and pepper, to taste
1 zucchini, unpeeled, very thinly sliced (about 1 cup)
1 summer squash, unpeeled, very thinly sliced (about 1 cup)
2 plum tomatoes, very thinly sliced (about 3 cups)
1 small eggplant, unpeeled, very thinly sliced (about 1 cup)
1/4 dry wine (red or white)
1 Tbsp. chopped fresh oregano
2 Tbsp. extra virgin olive oil, divided
grated Parmesan for serving

Preheat oven to 350-degrees F. Lightly grease a 9-inch gratin or round baking dish. Heat 2 Tbsp. oil over medium heat. Add leek and garlic, season with salt and pepper and cook until soft, about 5 minutes. Spread into baking dish.

Arrange vegetables on leek and garlic in slightly overlapping circles, alternating zucchini, squash, tomatoes, and eggplant. Top with wine, 1 Tbsp. Extra virgin olive oil, oregano, salt and pepper. Bake 30 minutes. Drizzle with remaining 1 Tbsp. Extra virgin olive and bake until vegetables are tender, 30 minutes more. Serve with Parmesan.