Zucchini-Tomato Tian with Olives

Name: Zucchini-Tomato Tian with Olives
Yield: Makes 4 servings
Ingredients: 6 to 8 ounces Roma, plum or large cherry tomatoes, sliced into rounds; 4 Kalamata olives, pitted and cut into quarters; lemon wedges or red wine vinegar (optional); lemon wedges or red wine vinegar (optional); 2 tablespoons virgin olive oil, approximately; 2 garlic cloves, thinly sliced; 1 large onion, quartered and thinly sliced; 1½ teaspoons chopped rosemary or ½ teaspoon of dried; 1½ teaspoons chopped rosemary or ½ teaspoon of dried; 2 sage leaves, thinly sliced or a pinch of dried; 2 sage leaves, thinly sliced or a pinch of dried; 1 teaspoon chopped thyme leaves or 2 pinches of dried; 1 teaspoon chopped thyme leaves or 2 pinches of dried; salt; ½ teaspoon herbes de Provence if fresh herbs aren’t available; 1¼ pounds zucchini, sliced into ¼-inch rounds, approximately; freshly ground pepper; 6 to 8 ounces Roma, plum or large cherry tomatoes, sliced into rounds; 6 to 8 ounces Roma, plum or large cherry tomatoes, sliced into rounds

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

Layers of zucchini and tomatoes are baked on a bed of onions and herbs—fresh rosemary, sage, and thyme or dried herbs, such as the aromatic herbes de Provence. This is easy to assemble and delicious either warm or at room temperature. A few Greek olives, pitted and sliced, punctuate the summer tastes with their pungent, salty flavors. Use a richly flavored olive oil for this tian.

Ingredients

Side dish
Vegan
Gluten-free
Summer

Ingredients

Method