Summer brings back my Mediterranean/French vibe with some Mediterranean recipes. After stuffed tomatoes and eggplants parmigiana, I made a tian. A tian is a typical Southern France recipe of baked summer veggies. Here I used what I had from my garden - zucchini and tomatoes - plus a few small potatoes. But you can also use eggplants and onions (Silly me I forgot the red onions!).
The principle is easy: slice finely all the veggies, alternate each of them into colorful layers, pour 15cl of water at the bottom of the dish, put a dash of olive oil on the top, some thyme, salt and pepper. Bake for 25 mins at 180C fan bake. That said, baking time may change depending on the size of the dish and the thickness of the veggies slices.Cover the dish with foil if the top start coloring too much while all vegges are not yet cooked through.
A very simple dish, but visually stunning and authentic flavours straight from the garden.
It suits perfectly any barbecued or grilled meat and much more!
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