Last weekend, we had a few friends for dinner who we are traveling to Normandy and Brittany with in September. It was a gathering to get excited for the trip and so we incorporated a few French elements into the menu.
I prepared local scallops for our main course, done simply with some butter, herbs, capers and lemon. For something French inspired to go alongside, I turnd to Ina’s Barefoot in Paris cookbook. Her Vegetable Tian jumped out from the page since it celebrated zucchini, tomatoes and potatoes that are on full display at any farmer’s market right now. It also happens to be on Food Network’s website and one review gave a good tip for reducing the recipe’s moisture.
Onions are sweat in olive oil until translucent and soft, and garlic is added just until fragrant. They are then removed to a baking dish that has been lightly greased with oil. Fresh zucchini, tomatoes and potatoes of similar diameter are sliced and layered on top of the onions. The vegetables are seasoned with salt, pepper and some fresh thyme, then drizzled with olive oil. The casserole dish is covered with foil and placed in the oven for roughly 40 minutes or until the potatoes are tender.
At this point in the recipe, I removed a good amount of liquid that had accumulated at the bottom of the casserole dish. I also let the dish sit out until I was ready to put the finishing touches on dinner. At that point, Gruyere cheese is sprinkled on top and the dish is baked uncovered for another 30 minutes.
My friends seemed to really enjoy it, and I think it would make a nice accompaniment to any protein you choose. Vegetarians would love this addition to the menu on its own. The tian is terrific warm or at room temperature. It’s also delicious as leftovers. What I especially liked about this dish is that the cheese is just a hint and doesn’t overpower the flavor of the vegetables.
Of note, I also made Ina’s tapenade recipe and found it was really much too salty! Tant pis pour moi! I did not read those comments – blind faith I guess. However, I was able to resurrect it by adding a lot more rinsed olives to the mixture and it was quite good in the end. Just a little fyi if you plan to make it sometime!
If you want a tian that is a little more sophisticated, you could also try this recipe on the blog for Summer Squash, Corn and Tomato Gratin. It’s a more involved recipe, but also delicious.
What do you think? Will you make Zucchini, Tomato and Potato Tian? I hope so!
Until next time…
Before the oven…
And after…
Up close!
One Year Ago: Tangerine Margaritas
Two Years Ago: Sweet Potato and Bulgur Wheat Kufta
Three Years Ago: Stuffed Artichoke Bottoms
Four Years Ago: Zucchini Corn Ricotta Tart
Six Years Ago: Review of Ilili in New York City
Seven Years Ago: Za’atar Chicken with Lemon Yogurt
Eight Years Ago: Greek Zucchini Noodle Salad
Nine Years Ago: Armenian Cucumber and Tomato Salad
Ten Years Ago: Fettucine with Fresh Corn Pesto and Bacon
Eleven Years Ago: Roasted Eggplant Parmesan
This recipe is from Ina Garten's cookbook, Barefoot in Paris. It's a perfect side dish for late summer and it goes with almost anything, or can make a nice vegetarian main dish. Ina suggests trying to find vegetables of similar diameter so the finished product looks its Parisian best! I agree with her comment that it was also delicious on its second day (and third).
Ingredients
- Olive oil
- 2 large yellow onions, cut in half and sliced
- 2 garlic cloves, minced
- 3/4 pound zucchini
- 1 1/4 pounds medium tomatoes
- 1 pound medium round potatoes, unpeeled (Yukon golds work well)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 Tablespoon fresh thyme leaves, plus extra sprigs
- 2 ounces Gruyere cheese, grated
Instructions
- Preheat the oven to 375 degrees.
- Brush a 9 by 13 by 2-inch baking dish (I use my oval Le Creuset) with olive oil. In a medium saute pan, heat 2 Tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent and softened. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
- Slice the zucchini, tomatoes and potatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly and making just one layer. It's ok to tuck in a few smaller pieces here and there, especially the butt ends of the potatoes! Sprinkle with salt, pepper, thyme leaves and thyme sprigs. Drizzle with 1 more tablespoon of olive oil.
- Cover the dish with foil and bake for 35 to 40 minutes, until the potatoes are tender. Check them with a sharp knife. I recommend at this point to try to take some of the excess liquid that will have accumulated out of the pan so your finished product won't be soupy (this is not a step Ina recommends but that was suggested in the comments on Food Network).
- Remove the thyme sprigs, sprinkle the cheese on top and bake uncovered for another 30 minutes, until browned. Serve warm or at room temperature.
