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Presenting the best of spring's vegetables By Kady Guyton
When spring vegetables are in their prime, sometimes the best thing a cook can do is leave well enough alone. A dish that I came across recently that showcases produce beautifully is a tian. A tian is a deep covered baking dish common in France and Switzerland. Similar to a dutch oven, vegetables are layered inside, then baked. A shallow quiche pan or baking dish will work just as well. It also can refer to any dish of layered vegetables that is then roasted. This is the ideal time of year to try this dish. Not too hot to run the oven and a good variety of vegetables is starting to show up at the farmer's markets. The key to a successful tian is to slice all the vegetables into roughly even thicknesses. Since they all roast together, even thickness will help everything cook evenly. The vegetables will also layer together much easier when they're roughly the same size. As far as vegetables, the sky is the limit. Avoid anything bushy (broccoli and cauliflower), or anything that will wilt too much (spinach). Try to find things that will taste good and look pretty together. Eggplant and tomatoes are two of my favorites together. They both roast very well and the flavor combination is a Mediterranean classic. The hidden ingredient in a successful tian is the sauteed onion that makes up the first layer of the dish. Saute first, then add to the dish, do not skip this step. Sauteing softens the onion and mellow the flavor. Roasting it with the other vegetables makes it sweeter and the onion will pick up juices from the vegetables layered over it. Once the vegetables are sliced and layered, brush the top with olive oil and sprinkle with grated Gruyere or Parmesan cheese. Roast the whole thing and serve warm or at room temperature. This can be a main dish for vegetarians or a side for a pack of carnivores. Sierra Knolls Winery's Barbera pairs very well this dish. Vegetable Tian 2 yellow onions, sliced thinly Preheat oven to 375. Brush baking dish with olive oil. Slice all vegetables 1/4 inch thick. Saute onions in olive oil until soft and fragrant. Add garlic and saute another minute or so. Spread mixture into the bottom of the baking dish. On top of the onions, layer the vegetables alternately, fitting them tightly together in one even layer. Brush olive oil over the vegetables and sprinkle with thyme. Cove the dish tightly with foil and roast 30-35 minutes. Uncover and add the cheese. Roast until browned, another 15 minutes. |
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