Two recipes for Vegetable Tian

(1)

Recipe: Provençal Vegetable Tian

from Martha Stewart, with variations from farm friend Michael

(click on the recipe name for the original post from M.S.)

Ingredients:

6 tablespoons extra-virgin olive oil, divided

2 cups thinly sliced leeks, white and pale-green parts only, rinsed well (1 large leek)

1 Yukon Gold potato (8 ounces), sliced 1/4 inch thick

Coarse salt and freshly ground pepper

1 small eggplant (12 ounces), trimmed and sliced 1/4 inch thick

1 large zucchini (8 ounces), sliced 1/4 inch thick

3 large beefsteak tomatoes, sliced 1/4 inch thick

1/4 cup pitted Kalamata olives, pitted and roughly chopped

2 teaspoons fresh thyme leaves, divided, plus more for garnish

Preparation:

1. Preheat oven to 450 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in dish, and then cover with half the potato; season with some salt and a pinch of pepper. Top with a layer each of half the eggplant, half the zucchini and half the tomatoes; season with some salt and a pinch of pepper. Scatter with half the olives and half the thyme. Drizzle with 2 tablespoons oil. Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil.

2. Bake 20 minutes, and then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.

Note:  I usually replace the leeks with two medium to large onions, sliced 1/4 in thick, and the olives with a couple of large bell peppers, cut lengthwise into thin strips. M

Serving Size

Serves 6 to 8

(2)

Torpedo Onion and Sweet Pepper Tian

11/2 lb. small torpedo onions

2 red bell peppers

1 yellow bell pepper

2 medium ripe tomatoes

olive oil as needed

5-6 thyme sprigs

6 cloves garlic peeled and halved

salt and freshly ground pepper

aged sherry, red wine, or balsamic vinegar, a teaspoon or more as needed.

Preheat oven to 325 degrees.

Quarter the onions. Halve the peppers crosswise and lengthwise; remove seeds and veins and cut into pieces about a half-inch wide. Cut tomatoes in sixths.

Oil an 8x10 gratin dish.  Scatter thyme, add vegetables in an attractive easy way.  It may look a bit like a lot, but they will cook down.  Drizzle well with olive oil. (Do not forget salt and pepper.)

Cover and bake for 90 minutes.  The vegetables should be soft.  Carefully pour out collected liquid into a small pan.  Add a teaspoon of vinegar.  Bring to a boil and reduce until syrupy.  Pour over vegetables.  Serve warm or at room temperature over polenta, pasta, or grilled bread.