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Cucina Casa M - Easy, Elegant Entertaining
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tian de vegetables in a serving dish with a plate served

Tian de Vegetables

One of my favorite summer memories is planting vegetables for a summer garden with my children. This dish captures that memory of a summer garden, that unbelievable flavor of just-picked veggies. If you don't have a garden, find a local farmers markets for the freshest produce. A layer of sautéed onions, peppers, and garlic that’s then topped with thinly sliced eggplant, zucchini, yellow squash, and tomatoes. The flavors are perfectly married together, a balance of sweetness & summer goodness. It’s as beautiful to look at as to eat.
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Prep Time 30 mins
Cook Time 1 hr 35 mins
Total Time 2 hrs 5 mins

Ingredients
  

  • ¼ cup Olive Oil
  • 2 Medium Onions
  • 1 Red Pepper
  • 1 Yellow Pepper
  • 2 cloves Garlic crushed
  • 2 Italian, Japanese, or Small Eggplant
  • 2 Medium Zucchini Squash
  • 2 Medium Yellow Squash
  • 4 Roma Tomatoes
  • Salt & Pepper
  • 2 T Fresh Thyme
  • 2 T Olive Oil
  • 2 T Fresh Basil chiffonade

Instructions
 

  • Preheat the oven to 375° F.
  • Peel and slice the onions in ½ and then slice into ½ moon slices about ¼ inch thick.
    slicing the onion on a cutting board
  • Slice the peppers into ¼ thick strips.
    slicing the pepper into strips
  • In a large sauté pan over medium heat, add the ¼ cup of olive oil. Add the onions and peppers and cook until soft, about 10-15 minutes. Add the garlic and cook 1-2 minutes more. Season with salt and pepper. Set aside.
    saute pan with onions, peppers, and garlic
  • Using a mandoline or chef’s knife, slice the eggplant, zucchini, yellow squash, and tomatoes into ¼ inch rounds. Set aside.
    mandolin and stacks of zucchini and summer squash
  • In the bottom of a 9”x12” baking dish, spread out the onion /pepper mixture. Layer the eggplant, zucchini, yellow squash, and tomatoes on top of the onion/pepper mixture. Alternate and overlap the slices as you go, making 1 layer. You may have extra slices. Reserve them for another use.
    pepper and onion mixture on the bottom of a baking dish with tomatoes, squash, and eggplant being layered on top
  • Drizzle the 2 tablespoons of olive oil on top of the vegetables. Season with salt and pepper. Sprinkle the thyme on top.
    drizzling olive oil and thyme on the vegetables
  • Cover the baking dish with aluminum foil. Bake for 40-45 minutes until the vegetables are soft.
  • Remove the foil and cook an additional 35 minutes until the vegetables are cooked and slightly brown. If you have not achieved the desired brownness, place under the broiler for 3-5 minutes.
  • Remove from oven and sprinkle the basil on top. Serve warm or room temperature.

Notes

TIPS & TRICKS
– You can substitute red onion for yellow. You can use red, yellow, or orange peppers too.
– Try to find eggplants and squash that are the same diameter, so that they layer nicely. You will have the smaller end pieces left over. I chop them up, sauté in a little olive oil, and add to scrambled eggs.
– This is a great dish for entertaining because you can prepare the dish till step #7 the day ahead. Then cook it earlier in the day. It is best served warm.