- 1 tbl olive oil
- half a lemon juiced and zested
- 2 cloves of garlic (i used garlic scape's)
- a pinch of salt and pepper
- 3 plum tomatoes
- 2 medium summer squash (yellow and green)
- a handful of herbs (basil, parsley, thyme)
i have been cooking from joy bauer’s cookbook for a week now and i am loving it. the recipes are light, healthy and so simple. you are going to be so excited to get these books.
i came across this recipe the other day, it is a summer quash tian. if you are wondering what a tian is, i had to look it up, it is a french dish that involves layering of vegetables. a tian is made in the summer when vegetables are bountiful. it is light and simple, full of flavor and although it looks like a gratin, there is no bread crumbs or cheese.
a tian can be made with any vegetable, most recipes are mostly made with summer squash (green or yellow zucchini), eggplant, tomatoes, garlic, wine and fresh herbs.
this is a dish that can be served as a main with couscous or just as a side with fish or chicken.
summer squash tian adapted from slim & scrumptious (find giveaway here)
don’t worry if your veg are not perfectly rounded and set exactly like the picture. cooking is about having fun and experimenting, just enjoy your self, it will taste the same. remember, fruit and veg come in all different shapes and sizes, no zucchini or tomatoes will ever look the same.
- preheat your oven to 400 and coat the bottom of your baking dish with either a cooking spray or olive oil.
- in a smal bowl or measuring cup, mix together the oil, lemon juice and zest, garlic, herbs, salt and pepper.
- cut your tomatoes and summer squash into rounds and place them alternating in your prepared baking dish (see above).
- drizzle your oil, lemon, and herb mixture over the vegetables and cover with tinfoil. cook covered for 25 minutes. take off foil and cook for another 30.
serve as a main or as a side, either way, your going to love it.
