Summer Vegetable Tian

Summer Vegetable Tian

Summer Vegetable Tian

Summer Vegetable Tian
Summer Vegetable Tian without parsley
Summer Vegetable Tian
Summer Vegetable Tian with parsley

My Summer Vegetable Tian is a versatile dish using all the goodness of the late summer harvest! A tian is simply a baked vegetable casserole using whatever is in season. In late summer organic zucchini, tomatoes and peppers are in abundance! I have introduced a Mediterranean twist to my version of Summer Vegetable Tian, layering it with flavorful cumin, coriander and zaatar. My tian is filled with layered slices of organic zucchini, potato and peppers atop a bed of well seasoned onions and garlic, and topped with crunchy zaatar seasoned panko; olive oil and lemon juice keep my Summer Vegetable Tian moist, bright and flavorful! This tian is a healthy vegan main dish when served with basmati rice; but also makes a wonderful side dish to lamb or protein of choice. Circular layering of the vegetables make my Summer Vegetable Tian a beautiful presentation at table! Enjoy!

1/4 cup extra virgin olive plus more for drizzling 

1 organic onion, peeled and chopped

1 head organic garlic, peeled and cloves sliced 

Ground cumin and ground coriander to taste

Salt and pepper to taste

1/2 cup panko breadcrumbs 

3 teaspoons zaatar seasoning

Zest and juice of 1 organic lemon, separated 

1 organic red pepper, sliced thin

2-3 medium organic zucchini, sliced thin

4-5 medium organic golden potatoes, unpeeled and sliced thin

3 organic firm red tomatoes or 6 firm Roma tomatoes, sliced thin

1/2 cup chopped organic flat leaf parsley to garnish

Preheat oven to 375 degrees Fahrenheit 

In a small bowl mix,  together the panko, zaatar and lemon zest, set aside

Use a heavy, ovenproof, deep skillet with a cover to prepare the dish

Heat the olive oil in the pan at medium high

Add onions and garlic with salt, pepper, cumin and coriander and sauté for 4-5 minutes

Remove from heat and make sure the sautéed onions and garlic are evenly spread in the pan

On top of this mixture, arrange the sliced potatoes, tomatoes and peppers in a circular pattern, filling in the middle in the same pattern

Season this first layer with salt, pepper, cumin and coriander and half of the seasoned panko 

Drizzle with olive oil and half of the lemon juice

Make one more circular layer and season again with spices

Drizzle with a bit more olive oil and the rest of the lemon juice 

Top with the rest of the seasoned panko

Cover the pan and bake for 1 hour

Increase the oven temperature to 400 degrees Fahrenheit 

Uncover the pan and brown for an additional 10-15 minutes

Remove from oven and sprinkle with the parsley(optional)

Serve the tian hot or room temperature with basmati rice as a Vegan entrée or as a side dish, delicious with lamb. Enjoy!

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Summer Vegetable Tian
Summer Vegetable Tian uncooked

     This Is how the tian will look before baking it!




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