ROGER VERGé'S ZUCCHINI AND TOMATO CASSEROLE (TIAN DE COURGETTES ET TOMATES)
Craig Claiborne brought this recipe to The Times in a 1981 article about the late Roger Vergé, a founding father of nouvelle cuisine. This is an adaptation of Mr. Vergé's dish. It requires a little time, but it's a perfect way to celebrate summer's bounty.
Provided by Craig Claiborne
Categories dinner, main course, side dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- If the peppers are to be used, preheat the broiler. Place the peppers under the broiler and roast until they are burnt on one side. Turn and roast on the other side. Continue turning until roasted all over, top and bottom. Put in a plastic bag to cool. Peel. Discard the stems and seeds. Cut the peppers into thin strips. There should be about three-quarters of a cup.
- Trim off the ends of the zucchini. Using a swivel-bladed vegetable cutter, trim off the sides of each zucchini, leaving intervals of green to make a pattern. Cut the zucchini on the bias into quarter-inch slices. There should be about seven cups.
- Remove the cores from the tomatoes. Cut each tomato slice about one-third inch thick.
- Peel the onion and cut it in half crosswise. Cut each half into very thin slices. There should be about two cups. Put the onion in a heavy saucepan.
- Add one-third cup of oil and the water to the onion. Bring to the boil and cook over relatively high heat about 10 or 12 minutes. When ready, the onion will be nicely glazed and lightly browned. Do not burn.
- Preheat oven to 350 degrees.
- Spoon the onion over the bottom of an oval or rectangular baking dish (a dish that measures about 13 1/2 by 8 by 2 inches is ideal). Sprinkle the garlic and pepper strips over the onion.
- Arrange a layer of tomatoes, letting them lean at an angle against the sides of the baking dish. Arrange a layer of zucchini against the tomatoes. Continue making layers until all the tomatoes and zucchini are used. Sprinkle with salt and pepper to taste and the thyme. Dribble the remaining one-quarter cup of oil over all.
- Place in the oven and bake 30 minutes. Increase the oven heat to 475 degrees and continue baking about 45 minutes. At this point the top of the vegetables will be quite dark. Press the vegetables down with a flat pancake turner. Return to the oven and continue baking 15 minutes. Serve hot or cold.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 936 milligrams, Sugar 9 grams
COURGETTE & TOMATO TIANS
Slice your vegetables on the diagonal then roast with garlic, rosemary and thyme in perfectly presented neat rows
Provided by Mary Cadogan
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 5
Steps:
- Heat oven to 190C/170C fan/gas 5. Drizzle a large baking sheet with a little olive oil. Arrange a row of alternate courgette and tomato slices over the sheet with a garlic slice in between each. Repeat to make 8 rows. Scatter with the herbs, season and drizzle with the oil.
- Bake for 20-25 mins until the vegetables are tender. Remove from the sheet with a palette knife and set a row on each plate.
Nutrition Facts : Calories 90 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
More about "roger vergés zucchini and tomato casserole tian de courgettes et tomates recipes"
ZUCCHINI AND TOMATO TIAN – PALATABLE PASTIME …
Web Aug 3, 2020 Layer onions and garlic in the bottom of a greased oval casserole dish. Top with alternating zucchini and tomato slices. …
From palatablepastime.com
Estimated Reading Time 2 mins
From palatablepastime.com
Estimated Reading Time 2 mins
See details
TIAN DE COURGETTES ET DE TOMATES - WHATS4EATS
Web Method Preheat oven to 350°F. Heat 3 tablespoons of the olive oil in a saute pan over medium flame. Add the onions and a little salt and pepper and saute, stirring occasionally, until the onions are wilted and cooked …
From whats4eats.com
From whats4eats.com
See details
ZUCCHINI AND TOMATO TIAN WITH CARAMELIZED ONIONS—TIAN …
Web Add onions and 1/2 teaspoon salt and cook until softened and lightly browned, 12 to 15 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Spread onion mixture on bottom of prepared dish. 3 Alternately …
From americastestkitchen.com
From americastestkitchen.com
See details
ZUCCHINI GRATIN - TIAN DE COURGETTES - SIMPLY SO GOOD
Web Jul 31, 2013 Set aside. In a large bowl, pour 1 cup of the milk over the bread crumbs; add a splash of olive oil, eggs, thyme, 1/2 cup cheese, salt and pepper. Stir until combined. Add the onion zucchini mixture and …
From simplysogood.com
From simplysogood.com
See details
ZUCCHINI FRENCH TIAN | RICARDO
Web Preparation. With the rack in the middle position, preheat the oven to 190 °C (375 °F). On a baking sheet, spread the zucchini and tomatoes. Season with salt. Let drain for about 5 minutes. Pat dry with paper towels. …
From ricardocuisine.com
From ricardocuisine.com
See details
ROGER VERGé'S VEGETABLES IN THE FRENCH STYLE - AMAZON.COM
Web Jan 9, 1994 Roger VergT's first memories were of the tiny spring vegetables grown by his father. Former proprietor of the world famous Moulin de Mougins in the south of France …
From amazon.com
Reviews 26Format HardcoverAuthor Roger Vergé
From amazon.com
Reviews 26Format HardcoverAuthor Roger Vergé
See details
TOMATO ZUCCHINI TIAN RECIPE - LANA’S COOKING
Web Aug 23, 2022 About 5 minutes. Season the eggplant with salt and pepper and stir into the onion mixture in the baking dish. Preheat the oven to 400 degrees. Arrange the sliced …
From lanascooking.com
From lanascooking.com
See details
VEGAN TIAN RECIPE (ZUCCHINI, EGGPLANT, TOMATO AND HERB)
Web May 18, 2021 Step 1: Slice Vegetables. Begin by washing your zucchini, eggplant and tomatoes. Peel the onion and garlic. Mince the garlic, thinly slice the onion and, if it’s a …
From lettucevegout.com
From lettucevegout.com
See details
BAKED ZUCCHINI TIAN | FEASTING AT HOME
Web Mar 15, 2023 How to Make Zucchini Tian: Step One: Thinly slice onions into rounds, and caramelize in olive oil until succulent and golden. Step 2: Add garlic and fresh tomatoes …
From feastingathome.com
From feastingathome.com
COOKING.NYTIMES.COM
Web 5466-roger-verges-zucchini-and-tomato-casserole-tian-de-courgettes-et-tomates
From cooking.nytimes.com
From cooking.nytimes.com
See details
ZUCCHINI TIAN (NATURALLY HEALTHY) | RECIPETIN EATS
Web Aug 27, 2014 Heat 2 tbsp olive oil in a large heavy base pan over medium heat. Add garlic and onion and sauté for 8 minutes until translucent and starting to turn golden. Turn heat …
From recipetineats.com
From recipetineats.com
See details
JULIA CHILD’S ZUCCHINI AND RICE GRATIN (TIAN DE COURGETTES AU RIZ)
Web Preparation. Preheat oven to 325°F and grease a 2-quart baking dish with butter or oil. Wash zucchini and trim ends. Cut in half lengthwise, then grate and place in a large …
From 12tomatoes.com
From 12tomatoes.com
See details
EGGPLANT, ZUCCHINI, AND TOMATO TIAN RECIPE | MYRECIPES
Web Ingredients. 1 pound Japanese eggplant, cut diagonally into 1/4-inch-thick slices. 1 pound zucchini, cut diagonally into 1/4-inch-thick slices. Cooking spray. 1 pound large …
From myrecipes.com
From myrecipes.com
See details
ROGER VERGé’S ZUCCHINI AND TOMATO CASSEROLE (TIAN DE COURGETTES …
Web 6 medium-sized zucchini, about 1 3/4 pounds; 4 large red, ripe tomatoes, about 2 1/2 pounds; 1 large onion, about 1/2 pound; ⅓ cup plus 1/4 cup olive oil; ½ cup water; 1 …
From diningandcooking.com
From diningandcooking.com
See details
ROGER VERGé - WIKIPEDIA
Web Roger Vergé. Roger Vergé ( French pronunciation: [ʁɔʒe vɛʁʒe], 7 April 1930 – 5 June 2015) was a French chef and restaurateur. He is considered one of the greatest chefs of …
From en.wikipedia.org
From en.wikipedia.org
See details
ZUCCHINI AND TOMATO CASSEROLE (TIAN DE COURGETTES ET TOMATES) …
Web Save this Zucchini and tomato casserole (Tian de courgettes et tomates) recipe and more from Cooking with Craig Claiborne and Pierre Franey: More Than 600 New …
From eatyourbooks.com
From eatyourbooks.com
See details
ZUCCHINI AND TOMATO CASSEROLE (TIAN DE COURGETTES ET TOMATES) …
Web Save this Zucchini and tomato casserole (Tian de courgettes et tomates) recipe and more from The New York Times to your own online collection at EatYourBooks.com ...
From eatyourbooks.com
From eatyourbooks.com
See details
JULIA CHILD'S TIAN DE COURGETTES AU RIZ (ZUCCHINI TIAN) - FOOD52
Web Jun 29, 2021 Tian de Courgettes au Riz [Gratin of Zucchini, Rice, and Onions with Cheese] While the shredded zucchini is draining (reserve the juices,) drop the rice into …
From food52.com
From food52.com
See details
ROGER VERGéS ZUCCHINI AND TOMATO CASSEROLE TIAN DE …
Web 3 medium-sized red peppers, about 1/2 pound, optional: 6 medium-sized zucchini, about 1 3/4 pounds: 4 large red, ripe tomatoes, about 2 1/2 pounds
From tfrecipes.com
From tfrecipes.com
See details
WHY YOU SHOULD KNOW THE NAME ROGER VERGé - EATER
Web Jun 8, 2015 Chef Roger Vergé created and popularized a style of cooking that revolutionized French gastronomy, and informed the way chefs began to approach food …
From eater.com
From eater.com
See details
CONFIT OF ZUCCHINI AND TOMATO (TIAN PROVENCALE) - YOUTUBE
Web This provincial specialty from chef Roger Vergé is a confit of vegetable made of finely sliced zucchinis tomatoes and onions that are baked in the oven on a...
From youtube.com
From youtube.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love