Tomatoes and Grilled Vegetables Tians
Tomatoes and Grilled Vegetables Tians
Ingredients
- 1 onion, chopped
- 1 tablespoon (15 ml) butter
- Salt and pepper
- 20 slices 1/4-inch (1/2-cm) small eggplants (about 2)
- 20 slices 1/4-inch (1/2-cm) yellow and green zucchini (about 1 each)
- 1 tablespoon (15 ml) olive oil
- 24 slices 1/4-inch (1/2-cm) plum tomatoes (about 3)
- 8 cloves roasted garlic
- 2 teaspoons (10 ml) chopped fresh thyme
- 1/2 teaspoon (2.5 ml) chopped fresh rosemary
- 1/3 cup (75 ml) freshly grated Parmesan
Instructions
- In a skillet, sauté the onion in the butter. Season with salt and pepper. Set aside.
- In a bowl, toss the eggplant and zucchini in the oil.
- Season with salt and pepper. On a lightly oiled grill pan, cook them for about 1 minute per side.
- Preheat the oven to 190 ˚ C (375 ˚ F).
- In 4 small 12.5-cm (5-inch) in diameter gratin dishes or in a 23-cm (9-inch) Pyrex dish, lay the vegetables, overlapping and alternating them. Drizzle the tians with the garlic oil and herbs. Season with salt and pepper.
- Bake in the centre of the oven for about 25 minutes. Sprinkle with the cheese and bake for 10 minutes. Serve with meat or fish.
Tomatoes and Grilled Vegetables Tians