Forward! in the kitchen!
For 6 persons :
3 onions, 6 cloves of garlic, 4 zucchini, 2 eggplants, 6 tomatoes.
30 cl of vegetable broth made with a bouillon cube.
olive oil, salt and pepper, Provence herbs (by definition).
Preheat the oven to 150 °. (preparing the vegetables).
Wash the vegetables. Peel the zucchini every second strip. Cut the vegetables into slices 0.5 cm thick (therefore, thin!). In a frying pan, heat 2 tbsp. tablespoons oil (no more) and brown the eggplants for 1 minute on each side. Peel the onions and cut them into strips. Brown in 1 tsp. of oil for 2 minutes with minced garlic.
In the bottom of an ovenproof dish, put the onion and garlic mixture. Then place the eggplants, zucchini and tomatoes in rows. it is necessary to apply to arrange the sliced vegetables because the colored rows already give a good appetite ... Salt and pepper. Drizzle with a drizzle of olive oil and broth (about 20 cl). Cook for about 1h00-1h15 (with an oven always at 150 °). After about 30 minutes, add the rest of the vegetable broth to prevent the slices from being too dry.
Among the "variants" and originalities, we can add pepper and even chicken breast, or fish fillets which will flavor themselves with the vegetables and the broth. Keep in mind that this dish is very healthy, because there is little need to put a lot of oil for cooking in the oven .
Another recipe ...
Recipe for 6 people
Ingredients: 8 tomatoes, 4 zucchini, 3 onions, 3 eggplants
4 cloves of garlic, 3 sprigs of thyme, 3 sprigs of oregano
3 sprigs of parsley, 6 leaves of basil,
2 bay leaves, 1 tbsp. coffee sugar,
a glass of olive oil, salt, pepper
Cut the eggplants into slices, salt them and let them drain for 30 minutes then drain them. Cut the zucchini and peeled onions into slices.
In a sauté pan, heat 4 tbsp. tablespoons olive oil and fry the wiped eggplants on both sides, then set them aside. Instead, brown the onions, then the zucchini. Add a little oil if necessary.
Preheat the oven to thermostat 5 (150 ° C). Cut the tomatoes into slices and seed them. Oil a gratin dish, arrange the vegetable slices in it alternately, powder with sugar, add chopped garlic, parsley, bay leaf, thyme leaves, oregano, salt and pepper.
Bake and cook for about 40 minutes. Before serving, sprinkle with basil and drizzle with oil.
Yet another way to go (the vegetables stay the same, of course).
Wash the vegetables, dry them then cut the eggplants, zucchini and tomatoes into slices about 1 cm thick without peeling them. Arrange these slices in a large gratin dish either by making rows of vegetables, or by alternating. On top, sprinkle the onions cut into large cubes as well as the garlic. Sprinkle with salt, pepper and thyme. Add a drizzle of olive oil over the rows of vegetables and a little tomato coulis.
Put in a hot oven (210 ° C, thermostat 7) for about 35 minutes, sprinkle with a drizzle of olive oil halfway through cooking (you can lightly coat the vegetables using a brush dipped in the 'olive oil). After these 40 minutes, put the dish 15 minutes under the grill.
Five minutes before the end of cooking, you can add about twenty black olives or / and chopped basil: a little for the taste but also for the aesthetic side ...
Delicious hot or cold, the tian with vegetables is still plus a dish to eat hot ... Some cooks will say that the tian is made by pre-cooking (frying) all the vegetables in olive oil, it's true, but the downside is that it is very long while this new "modern" version (for those in a hurry) is just as good and faster to make: ... A detail: do not forget to sprinkle the vegetables a little halfway through cooking (otherwise the tian may be a little dry). Bon appétit to all with this typical dish of summer evenings. And do not hesitate to do a little more, it is very good reheated!
Treat us!
