Late-Summer Vegetable Tian of slowly roasted peppers and onions


by: Zoo Kitchen

While a tian is usually the intended side dish for grilled meats, it makes a delectable vegetarian main course for those who don’t require huge amounts for dinner, or who are happy to get them at the periphery instead of the center. The key to goodness starts with getting your hands on vegetables from your farmers' market, then slicing them thinly and baking them very slowly. This can be done in the morning while it's cool. The dish is vegan as is. This tian begs for good bread—a great crispy-crusted baguette, ciabatta, or perhaps a focaccia you've made yourself. Cannellini beans seasoned with no more than floral olive oil, sea salt, pepper, and a fleck of parsley would make a fine side dish. For a sauce, try a simple salsa verde—parsley with lemon, some pine nuts, and olive oil—or a lemon mayonnaise seasoned with a few cloves of pounded garlic. Drink an aromatic white wine, such as Vernaccia. Staying in the wine region, finish with a glass of Vin Santo, biscotti, and fruit.


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serves: 4

1/4 cup olive oil

3 bell peppers (preferably red, orange, or yellow, thinly sliced)

1 large onion (such as a torpedo onion, thinly sliced)

2 leaves bay

6 sprigs thyme or lemon thyme

sea salt and freshly ground pepper

1 teaspoon tomato paste

1/2 cup dry white wine

6 plum tomatoes (yellow, red, or both)

2-3 small oblong eggplants (bands of skin removed, sliced 1/4 inch thick)

2 1/2 cups thin rounds of yellow and green zucchini

2 cloves (plump) garlic slivered

1/4 lemon, thinly sliced

Nutrition Facts
Late-Summer Vegetable Tian of slowly roasted peppers and onions

Servings Per Recipe: 4

Amount per Serving

Calories: 305

  • Total Fat: 15.2 g
  •     Saturated Fat: 2.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 39.1 mg
  • Total Carbs: 36.4 g
  •     Dietary Fiber: 14.7 g
  •     Sugars: 18.1 g
  • Protein: 6.8 g

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1.  Preheat the oven to 325°F. Oil a shallow earthenware gratin dish. Heat 2 tablespoons of the oil in a wide skillet, then add the peppers, onion, bay leaves, and 2 thyme sprigs. Season with 1/2 teaspoon salt and a little pepper and cook gently over medium heat until the vegetables are tender and the onion is starting to brown at the edges, about 15 minutes. Work in the tomato paste, then deglaze with the wine, letting it cook away until a syrupy sauce remains. Spread the mixture in the oiled dish.

2.  Drop the tomatoes two at a time into a small pot of boiling vvater for 15 seconds or so, then drop them into a bowl of cool water. Slip off the skins, then slice them into rounds

3.  Arrange the sliced tomatoes, eggplant, and zucchini over the pepper mixture, overlapping them either carefully or haphazardly, making a fairly uniform layer in either case. Tuck the remaining thyme sprigs, slivered garlic, and lemon slices among the vegetables, season with salt and pepper, then drizzle the remaining olive oil over all.

4.  Cover tightly with foil and bake for 1 hour and 45 minutes. Remove the foil and continue baking until everything is very tender. Serve warm or later in the day at room temperature.

Cooks' note:
Begin by cooking the onion-pepper base. While it's cooking, thinly slice the vegetables, then arrange them over the top.

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