Skip to main content

Provençal Vegetable Tian #WorldVeganDay


Normally, I turn these ingredients - eggplant, zucchini, bell peppers, tomaotes - into ratatouille which, my version at least, is very fast and very loose. Here's one I did with the kids at school: click here. It's a veritable celebration of a garden's bounty...all tossed together in a pot. But for World Vegan Day with Valentina, of The Baking Fairy, at the helm, I wanted to try something a little bit different for her event.

Here are the groups' offerings...

Provençal Vegetable Tian
Now this looks like the dish that was called ratatouille in the movie by the same name. We can thank Disney for the culinary confusion. Well, for some of the culinary confusion. But who can forget how a single bite of this dish transports the restaurant critic to his childhood? That is a powerful dish. But, unfortunately, this is not ratatouille.


Ratatouille and tian do have a commonality: their origin. Both dishes are from Provençe and use some of the same seasonal produce - tomatoes, zucchini, onions, eggplants. In a ratatouille, the vegetables are cooked in chunks while it is the tian that uses those overlapping rows of sliced vegetables that are so pretty.


Ingredients
  • olive oil
  • 4 cloves garlic, peeled and chopped
  • 3 eggplants
  • 4 zucchini
  • 3 yellow peppers
  • 1 to 2 C fresh tomato sauce
  • freshly ground salt
  • freshly ground pepper
  • fresh herbs (I used parsley, thyme, oregano, and marjoram)


Procedure 
Preheat the oven to 400 degrees F. Rub baking dish lightly with olive oil, then spread 1/2 of the garlic over the bottom. Slice the vegetables as uniformly as you can so that they will stack nicely in a pan. In a small saucepan, bring the sauce to a simmer and season with remaining garlic, salt, pepper, and fresh herbs. Arrange the vegetables in the pan, alternating between the eggplant, zucchini, and peppers. Drizzle the sauce over the vegetables, cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes or until the vegetable tops begin to caramelize. Serve hot though it's also good cold.

Comments

  1. This tian is absolutely gorgeous! I love the presentation. It would be perfect as part of a holiday spread!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an