Yield: serves 6 (serving size: 1 slice)
This Provençal-style gratin is a dish of summery, simple vegetables cooked just long enough to soften without losing their fresh flavor. With a generous amount of parmesan, and olive oil the tian is both delicious and has an easy-to-execute upscale presentation. Look for veggies that are all around the same diameter and use a mandoline to get uniform slices. Pair this side dish with any classic American or French protein.
- 3 small tomatoes (about 6 oz. each), cut into 1/4-in. slices
- 2 large yellow squash (about 9 oz. slices
- 1 large zucchini (about 12 oz.), cut into 1/4-in. slices
- 1 small eggplant (about 14 oz.), cut into 1/4-in. slices
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 6 tablespoons extra-virgin olive oil
- 1 garlic clove, grated
- 2 1/2 ounces Parmesan cheese, finely shredded (about 3/4 cup)
- Calories 179
- Fat 14g
- Satfat 3g
- Unsatfat 10g
- Protein 5g
- Carbohydrate 10g
- Fiber 3g
- Sugars 5g
- Added sugars 0g
- Sodium 410mg
- Calcium 12% DV
- Potassium 11% DV
How to Make It
Preheat oven to 400ºF. Spread tomato, squash, zucchini, and eggplant slices out on a rimmed baking pan, exposing as much of each slice as possible. Sprinkle vegetables evenly with 3/8 teaspoon of the salt.
Arrange stacked slices of vegetables in a pattern upright in a lightly greased 2 1/2-quart baking dish. Sprinkle with pepper and remaining 1/2 teaspoon salt.
Whisk together oil and garlic, and drizzle evenly over vegetables. Sprinkle with Parmesan. Bake in preheated oven until cheese is lightly golden, and vegetables are tender and begin to char on top, about 25 minutes.