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Italian Tian Provencal Recipe |
Vegetable Tian is a recipe originating from France, and especially from Provence, which is divided into simple "groups" of courgettes, eggplant, onions, tomatoes, and others.
There are several types of tian: this dish can be prepared by taking advantage of the vegetable and vegetable season, choose the one that suits the time, so that it has taste, health, and - why not - economical. We've opted for courgettes and eggplant (which, for better or for worse, can be found for a year) but have fun with varying the side dish recipes!
Tian will be great to accompany meat, cheese of all types, fish, eggs, and cured meats, or we can combine it with other diet recipes. Please let's prepare together!
Ingredients:
- 2 chayote seeds
- 1 small eggplant
- cherry tomatoes as needed
- 2 red onions
- EVO oil as needed
- salt as needed
- pepper as needed
- 1 piece of garlic
- rosemary or other aromatic spices
Steps to Make Italian Tian Provencal Recipe:
- First, clean thoroughly all the vegetables.
- Cut the zucchini into chunks, cut the tomatoes into pieces that are not too small. Cut the eggplant and onions.
- Grease a baking sheet well (ceramic one will do), pour over all the vegetables, and sprinkle with extra virgin olive oil.
- Season with salt and pepper, then add your favorite fragrance, among the spices on the home podium. Rosemary, sage, fresh oregano, thyme, parsley: all can. Add one clove of minced garlic, if you like.
- Bake a baking sheet at 180°C for about 40 minutes. In the middle of processing, stir so that the vegetables don't stick together, and if necessary add more oil.
Storage
Cover the plate with a sheet of aluminum foil and place the plate in the refrigerator for up to two days.
