This is a recipe that I love to prepare this time of year when vegetables are plentiful and at their best.
Nothing is simpler. We go to the garden (or the market!) to pick some very red and ripe tomatoes as well as yellow and green zucchini, and now we are ready to prepare our tian.
What is tian? Originally, this word designated a wide and shallow cooking dish, usually made of terracotta, used in Provence. Over time, this name was transferred to a dish cooked in this utensil.
So here is our version of this dish.
Ingredients
- 1 large tomato
- 1 yellow zucchini
- 1 green zucchini
- 1 C. tablespoon of onion flakes Raw spices*
- 1 C. tablespoon of Provence herbs Raw spices*
- Olive oil Oro Bailen Picual
Preparation
- Preheat oven to 350°.
- Cut the vegetables into slices approximately 1 cm thick.
- Arrange the vegetables in a shallow baking dish, alternating varieties.
- Sprinkle with onion flakes and Provence herbs.
- Pour the olive oil over everything, in a generous quantity but without letting the vegetables bathe in the oil.
- Bake for 30 minutes.
To enjoy as an accompaniment or simply with a good loaf of country bread.
Often the simplest dishes are the best.
Picual de Oro Bailen extra virgin olive oil
* Epices de cru products are available at Gourmande boutique