Duo of Zucchini and Tomato Tian
There are various types of "tians," but the common ground is the presentation. Slices of mixed vegetables are nicely alternated then baked in the oven until gratinated.
Servings: 4
Ingredients
RECIPE
- 1 medium green zucchini
- 4 small Roma or plum tomatoes, about the same diameter as the zucchini
- Salt and white pepper, to taste
- Olive oil, to drizzle
GARNISH
- 20 Niçoise black olives pitted
- 8 large basil leaves, cut into chiffonade
- 1 tablespoon breadcrumbs
Instructions
- Preheat oven to 450°F. Trim the ends off the zucchini and cut them into very thin rounds. For consistency, you may use a mandolin.
- Core the tomatoes but do not peel them. Cut the tomatoes in rounds the same thickness as the zucchini.
- Place a 2-inch ring on a baking sheet. Inside the ring molds, arrange overlapping slices, alternating the green zucchini and tomato into a fan shape. Season and drizzle with olive oil.
- Add 3 to 5 olives per tian, basil chiffonade and sprinkle with breadcrumbs. Lift off the rings and bake the vegetables in the oven for 10 minutes. Garnish the middle with a fresh basil leaf.
