Description
Simple Barefoot Contessa vegetable tian creates a colorful French Provençal side dish with layered zucchini, tomatoes, and eggplant. Fresh herbs and parmesan cheese elevate this elegant Mediterranean-inspired vegetable medley perfect for summer gatherings.
Ingredients
Scale
- 3 tbsps good olive oil, divided
- 2 large yellow onions, sliced
- 2 garlic cloves, minced
- 1 tbsp fresh thyme leaves, plus extra sprigs
- 1 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 450g (1 lb) medium waxy potatoes, unpeeled, sliced ¼-inch (5mm) thick
- 340g (¾ lb) courgettes, sliced ¼-inch (5mm) thick
- 570g (1¼ lb) medium tomatoes, sliced ¼-inch (5mm) thick
- 55g Gruyère cheese, grated
Instructions
- Preparation: Preheat oven to 190°C (375°F) and generously oil a 23×33 cm baking dish to prevent adhesion.
- Flavor Foundation: Sauté onions in olive oil over medium-low heat until translucent, then incorporate minced garlic and cook briefly to release aromatic compounds, spreading this fragrant mixture across the dish’s base.
- Vegetable Architecture: Meticulously arrange alternating, slightly overlapping slices of potatoes, courgettes, and tomatoes in precise, elegant layers to ensure uniform cooking and visual sophistication.
- Seasoning Symphony: Liberally season vegetable layers with salt, cracked black pepper, and scattered thyme leaves, strategically positioning whole thyme sprigs to infuse deep, herbaceous notes throughout the dish.
- Moisture Enhancement: Drizzle remaining olive oil over the composed layers, promoting even caramelization and preventing dryness during the roasting process.
- Initial Roasting: Cover the baking dish with aluminum foil and bake for 35-40 minutes, allowing vegetables to tenderize and meld flavors completely.
- Cheese Transformation: Remove thyme sprigs, generously crown the vegetable layers with grated Gruyère cheese, then return to the oven uncovered for an additional 30 minutes until the surface achieves a golden, bubbling crust with crisp edges.
- Resting and Serving: Allow the gratin to rest for 10 minutes post-baking, enabling layers to stabilize and intensify flavors before presenting as an elegant side dish or light entrée.
Notes
- Veggie Selection Matters: Choose firm, fresh vegetables with similar thickness to ensure uniform cooking and prevent soggy layers.
- Slicing Technique: Use a mandoline or sharp knife to create thin, consistent vegetable slices (about 1/8 inch thick) for even cooking and elegant presentation.
- Seasoning Strategy: Don’t hold back on herbs and seasonings; they transform the dish from simple to spectacular, allowing each vegetable’s natural flavor to shine.
- Cheese Upgrade: While Gruyère provides a classic flavor, experiment with aged cheddar or parmesan for unique taste variations that complement the vegetable medley.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 230
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg