Grilled Vegetable Tian
Grilled Vegetable Tian
Get this quick and easy vegetarian recipe from Fresh with Anna Olson.
  • Difficulty Level Easy
  • Technique Grilling
  • Preparation Time 10 minutes
  • Cooking Time 60 minutes
  • Yield 4 servings
  • Herb de Provence Grilling Rub
  • ¼ cup diced Onion
  • 1 tablespoon chopped fresh Oregano
  • 1 teaspoon chopped fresh Thyme
  • 1 teaspoon chopped fresh Rosemary
  • 1 teaspoon chopped fresh Savoury
  • 1 teaspoon fresh Lavender
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Lemon Juice
  • Salt and Pepper
  • 1 medium Eggplant, sliced into ½-inch thick circles
  • 3 Green Zucchini, sliced on the bias in ½-inch pieces
  • 2 large Beefsteak Tomatoes, sliced
  • 1 recipe Herb de Provence Grilling Rub (see above)
  • 2 cloves Garlic minced
  • 1 tablespoon Olive Oil
  • 1 cup loosely packed fresh Basil leaves
  • ½ cup pitted Nicoise Olives
  • Salt and Pepper
  1. Puree onion, herbs, 2 tablespoonsp oil, lemon juice and a bit of salt and pepper in a food processor. Chill until ready to use
  2. Preheat grill to medium high heat
  3. Grill eggplant and zucchini slices for just 3 minutes on either side, then remove to a large dish
  4. Toss vegetables with Herb de Provence Rub, as well as with minced garlic
  5. Preheat oven to 375 °F (or turn grill to medium)
  6. Brush an 8 or 9-inch cast iron skillet with olive oil and arrange eggplant, zucchini and tomato slices in a circular fashion, overlapping each other closely, inserting basil leaves and olives occasionally between the slices
  7. Season lightly and place a circle of parchment paper directly over the tian
  8. Bake or grill roast the tian for about 40 minutes, until vegetables are tender, and most of the liquid from the tomatoes has been absorbed
  9. Let tian sit for at least 15 minutes, before serving
  10. Tian can be served warm, at room temperature or chilled

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