Tian Provencal With Polenta Recipes

PROVENCAL VEGETABLE TIAN

Steps:

• Preheat oven to 450 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in dish, then cover with half the potato; season with 1/2 teaspoon salt and a pinch of pepper. Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; season with 1/2 teaspoon 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.
• Bake 20 minutes, 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.

VEGETABLE TIAN

Steps:

• Preheat the oven to 375 degrees F.
• Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
• Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

VEGETABLE TIAN

Steps:

• Preheat oven to 425 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Add onion, garlic, and oregano, and toss to coat. Season with salt and pepper.
• Arrange remaining vegetables over onion mixture, alternating carrots, zucchini, and potato, and overlapping each. Drizzle with 1 tablespoon oil; season with salt and pepper. Cover with parchment, then foil. Roast in oven for 20 minutes. Uncover, drizzle with remaining tablespoon oil, and roast, basting with pan juices every 10 minutes, until tian is light gold, about 25 minutes. Let cool slightly; serve.