A tian is a type of gratin that traditionally does not have a bread crumb or cheese topping. A tian can also refer to a shallow earthenware casserole. Originally from the Alpes-Maritimes region of southeastern France, tians are popular across Provence and throughout France.

Summer vegetable tian

This particular tian features a variety of heirloom tomatoes, along with eggplant and zucchini. It has a base of slow-cooked onions that lends flavor to the finished dish. White wine, olive oil and herbs form a deeply flavorful sauce that bathes the vegetables as the casserole cooks in the oven.

Serve with a salad and some fresh-baked bread for a light lunch or dinner. A dry white wine such as pinot gris or riesling would go well with this dish.

olive oil
1 onion, peeled and thinly sliced
kosher salt and freshly milled black pepper, to taste
2 small eggplants, thinly sliced (1 cup)
1 zucchini, thinly sliced (1 cup)
3 heirloom tomatoes, thinly sliced (1 cup)
1/4 cup dry white wine
1 tablespoon chopped fresh rosemary
freshly grated Parmesan cheese (optional)

Pre-heat oven to 350 F.

Heat olive oil in a large skillet over low heat. Add onion and cook until caramelized, about 8 to 10 minutes, stirring occasionally. Spread in a 9″ gratin or round baking dish.

Arrange vegetables in slightly overlapping circles, alternating zucchini, tomatoes and eggplant.

Top with wine, approx. 4 to 5 tablespoons olive oil, rosemary, salt and pepper. Bake for one hour or until vegetables are tender. Serve at once, passing cheese at the table.

Time: 90 minutes, including prep.

This is my submission for Weekend Herb Blogging #250, hosted by Graziana of Erbe in Cucina (Cooking with Herbs) and organized by Haalo of Cook Almost Anything. Weekend Herb Blogging is a weekly foodblogging event that was originally begun by Kalyn of Kalyn’s Kitchen.