I’ve been slicing and stacking and playing with vegetables over the last week, and producing various versions of a ‘tian’. Not to be confused with a traditional ratatouille, which is often presented in the same way, my tians have included not the courgettes, aubergines and tomatoes sitting on a base of onions and garlic of a ratatouille, but my version based on whatever I had to hand!
As is my way, I was already knee deep in making dinner for my boys when I decided to give a tian a go, so it was a bit of a rush job..
This was sliced aubergine, courgette and sweet potato sitting on a slick of one of my homemade Mexican chilli sauces. I put a lid on the pot and baked it for half an hour, then removed the lid, sprinkled over it all some spices and grated cheese and cooked it further..
And it was good!!! Maybe not very pretty, but very tasty.
The leftovers were even tastier the next day..
I tried again a few days later but this time with aubergine, sweet potato and tomatoes – and this one was even better. The added moisture of the tomatoes is definitely a winner..
I decided to line the slices up in a rectangular pan which worked just as well, even if it doesn’t look as pretty. I also baked it uncovered for the whole time and sprinkled a smaller amount of cheese over it all 10 minutes before it was finally removed from the oven..
It really is a winner, I’ll be making this more and more often!
I think they look great when you serve them up, definitely a great option for Christmas if you’re looking for a side dish or vegetable based main dish. You could always replace the cheese topping with something else, or just leave it off, for a vegan. And try serving it with a dip, sauce or homous.
If you’re going to have a go yourself:
I would allow an hour to bake the dish
Try and slice everything thinly and of even thickness, you could use a mandolin or slicer if you have one, I don’t!
Slice up all of the your chosen vegetables and create piles
Then start by stacking them, holding them in your hand to create a starting stack, before sitting them into the cooking pot, then start adding the rest
Include tomatoes
Sit the slices on a bed of something with some flavour
Try mixing up the vegetables
Keep it as colourful as possible
Always make enough to have leftovers!!!
I’ve had lots of fun making these – and eating them 🙂
If you celebrated Thanksgiving yesterday, I hope you had a great day. Now let’s join Fiesta Friday, with our lovely co hosts Julianna and Hilda, and see what everyone else is up to…
Looks fantastic! Making me hungry in-spite of still being in a food coma from last night:)
LikeLiked by 2 people
Ha ha! You can always drool 😀😀😀
LikeLiked by 1 person
Looks great! Have to try this soon 🙂
LikeLiked by 2 people
Thank you, I hope you do 🙂
LikeLike
This looks so elegant, and seems pretty easy and straightforward. I will definitely be giving this one a try.
LikeLiked by 2 people
I have no doubt you’d make something amazing!!
LikeLike
So simple, so colourful, so healthy! It’s almost like ratatouille! #fiestafriday
LikeLiked by 2 people
Thank you 🙂
LikeLike
I love this Elaine! It looks so elegant and I know it tastes beyond awesome! I’m drooling….. 😀
LikeLiked by 2 people
Thank you 😀😀 happy co hosting!!
LikeLike
Yum Elaine so glad to see this post after seeing all of the lovely pictures on Instagram. Just two questions before I try a tian myself – do you use fresh tomatoes or passata? Any particular cheese type you would recommend? Thanks!
LikeLiked by 2 people
Thank you 😀 I use fresh tomatoes for the slices, and I’ve used various cheeses, you just need something that melts nicely really. Good luck!
LikeLiked by 1 person
Thanks Elaine and good idea on slicing the fresh tomatoes – or else my mind would have gone into chopping into chunks!
LikeLiked by 2 people
Lovely!!
LikeLiked by 2 people
Thank you 😀
LikeLike
Tians are always so pretty, and versatile too! They both look delicious.
LikeLiked by 2 people
Thank you 😀 I’d never seen or eaten one before I made the first one!
LikeLiked by 1 person
This tian sounds delicious, and I love how you combined all of these veggies on your chili sauce.
LikeLiked by 2 people
Thank you 😀😀😀
LikeLiked by 1 person
Elaine- you did it again!
Beautiful and delicious!
Thanks!
Michelle
LikeLiked by 1 person
Wow this looks just beautiful Elaine xx
LikeLiked by 1 person
I love ratatouille, and this one definitely looks beautiful.
LikeLiked by 2 people
Thank you so much 🙂
LikeLike
I love reading your recipes! I used to do sort of the same in Sweden with sausage and vegetables. I am not sure why I have never used vegetables only but it looks great! I will absolutely give this a go. Am inspired again 🙂
LikeLiked by 2 people
Lovely, thank you, you’re so kind xx
LikeLiked by 1 person
Hi Elaine
You are a great cook and this was such an aha moment, brilliant 🙂
LikeLiked by 3 people
Thank you 😘😘😘
LikeLiked by 1 person
Look at all those colors and crunch. So very tempting Elaine, love it 🙂
LikeLiked by 2 people
Thank you xx
LikeLike
You’ve outdone yourself, Elaine! Wow! 🙂
LikeLiked by 2 people
Thank you 😀😀😀
LikeLiked by 1 person
ANd there she goes, with another beautiful masterpiece! Great show of colors and shapes, love everything about this one….
LikeLiked by 2 people
Thank you honey x x x
LikeLiked by 1 person
I don’t know what you mean about it not being pretty because it looks pretty darn gorgeous to me! And I’m sure with those Mexican flavours it was especially delicious as well xx
LikeLiked by 1 person
Thank you so much, it was so so tasty! X
LikeLike
Delicious! xo
LikeLiked by 1 person
Thank you x x
LikeLiked by 1 person
You’re welcome Elaine. 🙂
LikeLiked by 1 person
I shouldn’t read your recipes this time of the night Elaine. Everything you post always looks so delicious. I’m getting hungry looking at all your new posts here.
LikeLiked by 1 person
Ha ha! Oh dear!!
LikeLike
Waw, your tian looks just stunning & fabulicious too, sweet Elaine! Waw! MMMM!
LikeLiked by 1 person
Thank you 😀😀😀
LikeLike
Pingback: GOOD LUCK
Trying this out right now but what Oven temp do I set.
LikeLiked by 1 person
I hope you like it!
I would use 200C
LikeLike