Root Vegetable Tian Recipes

ROOT VEGETABLE TIAN

Steps:

• Preheat your oven to 190C / 170 Fan / Gas 5.Using some of the olive oil, lightly grease a baking dish at least 20cm in diameter and 4cm deept.
• Peel the vegetables as required and slice thinly (cut the onions a little thicker as they cook more quickly).
• Place the vegetable slices in the prepared dish, forming concentric circles and alternating between different colours for an attractive appearance.Pack the dish as tightly as you can with vegetables: they will shrink during cooking and filling the dish will help them stay in place.
• Sprinkle generously with salt, pepper and your chosen seasonings.Brush or drizzle over olive oil.Cover the dish with foil and place in the oven.Bake for 30-35 minutes or until the vegetables are getting tender.
• Remove the dish from the oven and remove the foil.Baste the top of the vegetables with some of the oil and juices which will have collected in the bottom of the dish.Return the dish to the oven (without the foil) to finish cooking and to brown the top to your liking (25-30 min).
• Optional step: scatter the grated cheese over the vegetables and return the dish to the oven.Serve when the cheese has melted and is starting to brown.

CHEESY ROOT VEGETABLE TIAN

Steps:

• Preheat oven to 375 F.
• Coat a baking dish with zero-calorie cooking spray.
• Heat 2 teaspoons of olive oil in a large skillet over medium heat.
• Once hot, add the onions and garlic and sauté until translucent, about 5 minutes.
• Spread onion and garlic mixture on a bottom of the greased baking dish.
• Layer sweet potato, parsnip, beets, and tomato alternately in the dish on top of the onion and garlic, fitting them into a spiral.
• Season with thyme, rosemary and black pepper.
• Drizzle the last 2 teaspoons of olive oil on top.
• Cover the dish and bake for 1 hour.
• Uncover the dish, sprinkle the Parmesan cheese and bake for another 30 minutes.

VEGETABLE TIAN

Steps:

• Preheat oven to 400º. Lightly grease a 10-in. cast iron skillet; sprinkle with 1 cup panko breadcrumbs. In another skillet, cook onions in olive oil over medium heat until tender, 4-5 minutes. Add garlic and red pepper flakes; cook 1 minute. Stir in red wine; cook until mixture is almost dry, 1-2 minutes. Spread onion mixture in the bottom of the prepared cast iron pan; set aside. , With a mandoline or sharp knife, cut the squash, potatoes, zucchini and tomatoes into ¼-inch-thick slices. On a flat surface, layer vegetables into stacks, starting with a potato slice, tomato, squash and zucchini. Arrange stacks on their sides around outside edge of prepared skillet in a circular pattern. Make a second, alternating circle in the center. Drizzle lemon juice over vegetables and sprinkle with herbes de Provence, salt and pepper. Cover with foil; bake until vegetables are almost tender, 1 hour. Meanwhile, in a small bowl, combine cheese, ½ cup panko and clarified butter. , Remove foil; sprinkle with topping. Bake until cheese is melted and starting to brown, about 15 minutes. Remove and let stand at least 10 minutes before serving.

AUTUMN TIAN

Steps:

• Preheat oven to 400 degrees. Wrap beets tightly in parchment-lined foil. Roast on a baking sheet until tender, about 1 hour, 20 minutes. Let cool completely. Peel and cut crosswise into 1/4-inch slices.
• Increase oven temperature to 425 degrees. Toss onion with 1 tablespoon oil and half of thyme. Season with salt and pepper and arrange in the bottom of a 3-quart round or oval gratin dish. On a cutting board, stack 1 slice each potato, beet, and tomato. Season with salt and pepper. Repeat with remaining vegetables, keeping each stack separate. Transfer stacks to dish and shingle to overlap slightly. Sprinkle with remaining thyme and drizzle with 2 tablespoons oil. Cover tightly with parchment-lined foil.
• Bake 30 minutes. Uncover; drizzle with remaining 3 tablespoons oil. Bake, uncovered, until vegetables are tender and tomatoes are caramelized, about 35 minutes more. Let cool slightly before serving.

BAREFOOT CONTESSA'S VEGETABLE TIAN ( INA GARTEN )

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 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.