Comment: “Summer Veggie Tian” & I’ll DM you the recipe! Everyone thinks this is Ratatouille, the french peasant stew dish, or the fancier version Remy bakes for the food critic called Confit Byaldi. But nope! THIS more basic recipe is just a simple French Summer Vegetable Tian! The classic ingredients are similar to Ratatouille; But here, instead of cooking the Chopped veggies on the stove top (Ratatouille) or making a separate spicy pepper sauce for the bottom (Confit Byaldi), you simply layer the sliced raw summer veggies in a dish, season, and bake! It’s SO easy! All the flavor without the fuss.
#food #recipe #cooking #ratatouile #summer
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Summer Vegetable Tian Recipe!
Total Time: 1 hr 30 mins / Servings: 6 / Yield: 6 servings
Ingredients
⅓ cup extra-virgin olive oil
1 clove garlic, sliced
4 medium tomatoes
3 small onions
1 medium summer squash
1 medium zucchini
1 tsp sea salt
Directions
Preheat oven to 400 degrees F.
Heat oil and garlic in a small saucepan over medium-high heat until the garlic begins to sizzle, about 1 minute. Remove from heat and set aside.
Slice tomatoes, onions, squash and zucchini into 1/8-inch-thick slices. Standing them up on their sides, alternate the tomato, onion, squash and zucchini slices in a circular pattern around the edge of a 9-inch deep-dish glass pie pan or similar-size round casserole dish. Make a second alternating circle in the center. Pack the vegetables tightly: they will shrink while baking.
Discard the garlic, if desired, and drizzle the vegetables with the oil. Sprinkle with salt. Bake until the vegetables are tender and starting to brown, about 1 hour. Let cool for 10 minutes before serving.
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