Vegetable Tian
TOTAL TIME: Prep: 1 hour Bake: 1-1/4 hours + standing
YIELD: 8 servings.
This colorful, hearty and delicious dish originated in Provence, France. A mandoline makes easy work of slicing all the vegetables but a knife will work just fine if you don't have one. —Francine Lizotte, Surrey, British Columbia
Ingredients
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1 cup panko bread crumbs
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2 cups finely chopped red onions
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2 tablespoons olive oil
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3 garlic cloves, minced
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1/2 teaspoon crushed red pepper flakes
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2 tablespoons dry red wine
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1/2 small butternut squash (about 3/4 pound), peeled
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2 large russet potatoes
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1 large zucchini
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2 large tomatoes
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2 tablespoons fresh lemon juice
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1-1/2 teaspoons herbes de Provence
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1 teaspoon sea salt or Himalayan pink salt
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1 teaspoon coarsely ground pepper
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TOPPING:
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1 cup shredded Gruyere cheese
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1/2 cup panko bread crumbs
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2 tablespoons clarified butter or ghee, melted
Directions
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1.
Preheat oven to 400º. Lightly grease a 10-in. cast-iron skillet; sprinkle with 1 cup panko bread crumbs. In another skillet, cook onions in olive oil over medium heat until tender, 4-5 minutes. Add garlic and red pepper flakes; cook 1 minute longer. Stir in red wine; cook until mixture is almost dry, 1-2 minutes. Spread onion mixture in the bottom of prepared cast-iron pan; set aside.
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2.
With a mandoline or sharp knife, cut squash, potatoes, zucchini and tomatoes into 1/4-inch-thick slices. On a flat surface, layer vegetables into stacks, starting with a potato slice, tomato, squash and zucchini. Arrange stacks on their sides around outside edge of prepared skillet in a circular pattern. Make a second, alternating circle in the center. Drizzle lemon juice over vegetables and sprinkle with herbes de Provence, salt and pepper. Cover with foil; bake until vegetables are almost tender, about 1 hour. Meanwhile, in a small bowl, combine cheese, ½ cup panko and clarified butter.
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3.
Remove foil; sprinkle with topping. Bake until cheese is melted and starting to brown, about 15 minutes. Remove and let stand at least 10 minutes before serving.
Nutrition Facts
1 serving: 287 calories, 12g fat (6g saturated fat), 26mg cholesterol, 387mg sodium, 36g carbohydrate (6g sugars, 6g fiber), 9g protein.
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