Name: Summer Vegetable Tian
Yield: Makes 4 servings
Ingredients: lemon wedges; salt; 1 lemon wedge, very thinly sliced; 1 teaspoon fresh thyme leaves or several pinches of dried; extra-virgin olive oil (optional); freshly ground pepper; 4 to 5 small summer squash, one variety or a mixture; 2 to 3 small Japanese eggplant; 1 torpedo onion or red onion, quartered; 1 tablespoon marjoram leaves or ½ teaspoon dried; 2 to 4 tablespoons virgin olive oil; 2 large garlic cloves, thinly sliced; 5 Roma or plum tomatoes

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

Colorful summer vegetables are sliced and layered into the dish in an easy fashion, drizzled with oil, sprinkled with herbs, and baked. Slices of lemon add tartness and zest. The flavors are best at room temperature, so the tian can be baked in the morning, when the day is still cool.

With all the new varieties of summer vegetables on the market you needn’t limit yourself to a single type of squash or tomato or to the ingredients in the list. Try whatever comes your way.