Squash Eggplant And Tomato Tian Recipes

TOMATO, SQUASH AND EGGPLANT GRATIN

Steps:

• Preheat the oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish.
• Combine the vegetables in a large bowl and season with salt and pepper. Add the olive oil, chopped rosemary and thyme leaves and toss gently.
• Arrange the vegetables in rows in the baking dish in this order: tomato slice, eggplant slice, tomato slice, squash slice, onion slice, tomato slice, eggplant slice, tomato slice, etc. Each slice of eggplant should have a tomato slice on either side. The vegetables should not be lying flat; they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting slightly to one side. Insert the herb sprigs into the dish. Pour any juice left in the bowl on top. Cover tightly with foil.
• Place in the oven and bake 1 hour. Remove the foil and continue to bake for another 30 minutes, until the vegetables are thoroughly tender and lightly colored on the edges.

EGGPLANT, YELLOW SQUASH AND TOMATO CASINO

Steps:

• Preheat oven to 350 degrees F.
• Cut off ends and slice in half lengthwise both the eggplants and yellow squash. Lay cut side up and close together on a small greased sheet pan. Then cut the tops and a very small piece of the bottom off the Roma tomatoes and stand them up with the squash.
• Sprinkle liberally with salt, pepper, garlic powder, bacon bits, peppers, and onions.
• Next, carefully pile high the Parmesan over every piece, drizzle with olive oil, and bake for about 12 minutes, or until they start to turn golden brown. Serve immediately.

TOMATO AND EGGPLANT TIAN

Steps:

• Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.
• In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices.
• Rub a small flameproof baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve.

EGGPLANT, SQUASH AND TOMATO WITH ROASTED GARLIC VINAIGRETTE

Steps:

• Preheat oven to 350°F. Place unpeeled garlic cloves in small baking dish. Drizzle garlic with olive oil and toss to coat. Roast garlic until very tender, about 25 minutes. Cool. Peel garlic and mince. Transfer to small bowl. Mix in balsamic vinegar. Gradually mix in 1/3 cup olive oil. Set dressing aside.
• Preheat broiler. Arrange eggplant slices in single layer on broiler pan. Brush both sides with olive oil. Sprinkle with salt and pepper. Broil until beginning to brown, about 4 minutes per side. Arrange squash slices in single layer on broiler pan. Brush tops of squash with olive oil; season with salt and pepper. Broil until tops begin to brown, about 4 minutes.
• Alternate eggplant and squash slices around edge of serving platter, overlapping slightly. Arrange tomato slices in center of platter. Sprinkle tomatoes with salt and pepper. Drizzle dressing over salad. (Salad can be prepared 2 hours ahead. Cover and let stand at room temperature.) Sprinkle salad with chopped fresh basil and serve.

SUMMER SQUASH AND EGGPLANT TIAN

Steps:

• Preheat oven to 400°F; brush a baking dish, such as a 9x13-inch baking pan or a shallow earthenware casserole, with olive oil.
• To toast the breadcrumbs, heat 1 tablespoon of the olive oil over med-high heat in a small sauté pan.
• Add the dried bread crumbs and stir until the crumbs begin to brown and get crunchy, about 2 minutes.
• Remove from heat and let cool slightly; put the bread crumbs in a small bowl and stir in the garlic, thyme, parsley, and Parmesan; season bread crumbs to taste with salt and pepper; set aside.
• Cut the stem off the eggplant, then slice it into ¼-inch rounds.
• Cut the stems off the squash and slice them into ¼ inch rounds, slightly on the bias for zucchini-type or slender squash; set aside.
• Melt the butter in a sauté pan over medium heat.
• Cook the onions, stirring frequently, until soft, golden, and caramelized, about 15 minutes.
• Season to taste with salt and pepper.
• Spread the onions in the bottom of the baking dish; layer the eggplant and squash, in alternate rows, overlapping the vegetables and pushing the rows together a bit as you work to make more room.
• You may have a few slices left over, depending on the shape of your baking dish.
• Season the vegetables with salt and pepper and drizzle with the remaining 3 tablespoons olive oil.
• Bake, uncovered, until the vegetables are almost tender, about 45 minutes.
• Remove pan from oven and sprinkle the prepared bread crumbs evenly on top.
• Return pan to oven and bake until the crumbs are golden and the vegetables are completely tender, about 25 minutes.
• Serve immediately, directly from the baking dish.

EGGPLANT AND TOMATO TIAN

Steps:

• Preheat oven to 375 degrees F.
• In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides.
• Remove to a plate and repeat with the onion slices.
• Rub a baking dish with the garlic halves, then discard.
• In the baking dish, layer the eggplant, onions, and tomato slices, alternating the vegetables in rows with slices overlapping.
• Drizzle a little more olive oil on top.
• Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes.
• Remove the baking dish and set the oven to broil.
• Remove foil and sprinkle the tomatoes with the shredded cheese. Broil to melt and brown the cheese, about 2 minutes.