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Tian of Summer Vegetables Provençal

Updated February 23, 2016
This image courtesy of Joseph DeLeo

While the word “gratin” refers to any dish topped with cheese or bread crumbs and then baked, a tian is actually a simple vegetable gratin. Because the colors of the vegetables are so striking in this dish, you might want to arrange them in rows of the same type and color. Start at one end of the gratin dish and lean the slices at a bit of an angle. Add the next vegetable type, overlapping by about two-thirds, and continue this way until the dish is full.

If you think your eggplant might be old—its flesh will look dark—and possibly bitter, you may want to salt it. Put the uncooked eggplant slices in a strainer and toss with ample salt. Let the eggplant drain for about 20 minutes. Rinse the eggplant under running water and pat dry with a kitchen towel.

6 servings as a side dish

CostInexpensive

Moderate

Total Timeunder 2 hours

OccasionCasual Dinner Party

Recipe Courseside dish

Dietary Considerationvegetarian

Equipmentbaking/gratin dish

Mealdinner

Taste and Textureherby, juicy, savory

Type of Dishgratin, vegetable

Ingredients

  • Olive oil for sautéing and frying
  • 2 medium leeks, roots and dark green leaves cut off, white and light green parts thinly sliced, washed well, and patted dry
  • 3 garlic cloves, finely chopped
  • Kosher salt and freshly ground black pepper
  • About 5 tablespoons all-purpose flour
  • 1 medium eggplant, peeled and cut into 1/8- to ¼-inch-thick slices, salted, if necessary (see Note)
  • 2 to 3 medium tomatoes, stemmed, cored, and thinly sliced
  • 1 medium yellow squash, thinly sliced on the diagonal
  • 1 medium zucchini, thinly sliced on the diagonal
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon chopped fresh marjoram
  • ¼ cup dry white wine
  • 2 tablespoons grated pecorino cheese, preferably Pecorino-Romano

Instructions

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