Individual Tians of Summer Vegetables

Name: Individual Tians of Summer Vegetables
Ingredients: 1 medium to large yellow squash , thinly sliced crosswise; 1 medium to large zucchini , thinly sliced crosswise; Kosher salt and freshly ground black pepper; 1 tablespoon finely chopped mixed thyme and savory leaves (2 to 3 sprigs each); 4 plum tomatoes , thinly sliced crosswise; Extra virgin olive oil , as needed; Simple Roasted Chicken; Roasted Duck; Seared and Roasted Chicken Breasts with Lemon and Thyme; Any seared and roasted fish

Chef

Debra Ponzek

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Cookbook

French Food, American Accent

Published by Clarkson Potter

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This image courtesy of Joseph DeLeo

Thin slices of yellow squash, zucchini, and tomatoes are baked together in small pans or ramekins until juicy and fragrant. With their overlapping yellow and green layers, these pretty vegetable side dishes look like little flowers when you unmold them. The combination of thyme and zucchini is a good one, with light, fresh vegetable and herbal flavors. This is easy to double or triple.

NotesMake-ahead note:

Prepare the tians and refrigerate up to 2 days; reheat in the molds in a 350°F oven until hot.

Makes4 servings

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Courseappetizer, side dish, vegetable

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentmandoline

Five Ingredients or LessYes

Mealdinner

Taste and Textureherby, light, savory, sweet

Type of Dishvegetable

Ingredients

1 medium to large yellow squash, thinly sliced crosswise
1 medium to large zucchini, thinly sliced crosswise
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped mixed thyme and savory leaves (2 to 3 sprigs each)
4 plum tomatoes, thinly sliced crosswise
Extra virgin olive oil, as needed
Simple Roasted Chicken
Roasted Duck
Seared and Roasted Chicken Breasts with Lemon and Thyme
Any seared and roasted fish

Instructions

Preheat the oven to 350°F. Drizzle a few drops of oil in each of four 4- to 6-ounce ramekins.
Arrange 4 or 5 slightly overlapping slices of yellow squash over the bottom of each mold. Cover with a layer of zucchini and sprinkle with a little oil, salt, pepper, and half the herbs. Add another layer of squash, seasonings, and herbs. Top with a final layer of tomatoes and sprinkle with oil, salt, and pepper. Be sure to season the squash and the final tomato layer well.
Place the molds on a baking sheet and bake until bubbly, 25 to 30 minutes. To serve, invert each tian onto a spatula, let the juices drain off, and then invert again from the spatula onto a serving dish.
Variations:
For the fresh herbs, substitute all savory, all thyme, or 1 teaspoon herbes de provence.
For olive oil, substitute Rosemary Oil.
A tian is a shallow ramekin. Disposable 4½-inch aluminum pie tins are a good substitute.
If you have really flavorful zucchini and squash, you may omit the herbs altogether.