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Vegetable Tian Recipe

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One brisk Fall morning in Paris, I walked from the Pantheon to Notre-Dame Cathedral. Locals and savvier travelers encouraged me to spend some time exploring the Latin Quarter, and perusing the open-air market alongside locals nearly compelled me to take up residence in the City of Light.

Parisian chefs are known for using fresh, locally-grown foods in their dishes, and that trend has become increasingly popular across the globe. Beyond the common-sense notion that a local approach makes sense when it comes to availability, there are a number of added benefits. Here are 4 reasons to eat locally-grown food:

  1. Locally-grown food is nutrient-rich. The amount of time it takes forit hasn’t had to travel  locally-grown foods to reach your home is reduced since it hasn’t had to travel or sit inside a distribution center.
  2. Locally-grown food tastes better. Locally grown foods (particularly crops) are picked at their peak and often reach your local market within 24 hours. Foods that must travel to reach your local market are often harvested early which can diminish their flavor.
  3. Locally-grown food supports local farmers and growers. The money spent with local farmers and growers is reinvested in local businesses and services.
  4. Locally-grown food is more sustainable. Purchasing locally grown foods helps to maintain farmland and green spaces in your community.

Vegetable Tian Ingredients

Lately, I’ve been paying more attention to signage at my local grocery store for items that are grown in California. Walmart has increased the amount of locally grown produce and organic beef/fresh breads offered in-stores not only in response to customer request but to support local economies across the country and further reduce their carbon footprint. Every week, each store prints out a list of the locally-grown produce available for that week. I was able to purchase vine-ripened tomatoes, yellow onions, and organic thyme, to include with my Vegetable Tian Recipe.

Zucchini and Squash

With origins in the South of France, Tian hails from Provence and typically includes a variety of vegetables baked with their naturally occurring liquid until it has evaporated. I opted for a mix of onion, garlic, zucchini, squash and tomatoes. I then finished it with a blend of Panko bread crumbs, Gruyere cheese, and fresh thyme.

 

Vegetable Tian
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Vegetable Tian Recipe
Ingredients
  • 1/2 onion diced
  • 3 garlic cloves minced
  • 2 T olive oil divided
  • 1 large zucchini cut in rounds
  • 1 large yellow squash cut in rounds
  • 2 vine-ripened tomatoes sliced
  • 1/2 cup Panko bread crumbs
  • 1/2 cup Gruyere cheese
  • 2 tsp fresh Thyme
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 350°F
  2. Prepare a 2 quart baking dish with olive oil or cooking spray
  3. In a pan over medium heat, sauté onion and garlic in 1 tablespoon of olive oil until soft
  4. Layer bottom of baking dish with onion mixture
  5. Toss sliced zucchini and squash with olive oil, salt and pepper
  6. Combine bread crumbs, cheese and thyme in a bowl
  7. Arrange zucchini, squash and tomatoes on top of onion mixture
  8. Bake at 350°F for 30 minutes
  9. Sprinkle bread crumb mixture over cooked vegetables
  10. Bake an additional 10-15 minutes or until cheese has melted and top is browned
  11. Serve

One of the things I adore about this dish is how simple, yet flavorful it is. You can use it as a side dish to compliment a protein or serve it as a vegetarian dish. You can vary the dish based on your favorite vegetables and cheese.

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Caryn Bailey
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