Provençal Tomato, Zucchini, and Yellow Squash Tian
This tomato, zucchini, and yellow squash tian is an authentic treasure of Provençal cuisine. It's made with summer vegetables and a mixture of onions and garlic sautéed in olive oil with abundant fresh rosemary, for a deliciously light appetizer or side dish.
Servings: 6 people
Ingredients
- 4 tablespoons extra virgin olive oil
- 2 medium onions thinly sliced
- 4 garlic cloves thinly sliced
- 4 sprigs of rosemary tender leaves only
- 4 ripe tomatoes sliced
- 1 medium zucchini sliced
- 1 medium yellow squash sliced
- Coarse sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Add the olive oil to a large skillet over medium heat and sauté the onions, garlic, and rosemary leaves until tender, about 5-8 minutes. Scrap any browned bits from the bottom of the pan for extra flavor.
- In an oven-safe casserole dish, arrange the tomato, zucchini, and squash in rows, alternating a slice of each color to create layers with color contrast.
- Cover with the sautéed mixture of onions, garlic, and rosemary.
- Cover with aluminum foil and bake for 45 minutes.
- Uncover and bake for 15 more minutes until the surface browns and the liquids are reduced.
- Serve hot, warm, or cold as preferred.