Summer Vegetable Tian
- Cook
- 79 min
2 ¼ medium yellow onions (250 g), sliced
1 tablespoon butter
1 pinch kosher salt
1 medium zucchini, cut into ⅛” rounds
1 medium eggplant, cut into ⅛” rounds
1 medium tomato, quartered lengthwise and cut into ⅛” wedges
1 clove garlic, minced
2 sprigs fresh thyme, torn into small pieces
2 bay leaves
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
Equipment
Glass or Stainless Steel Lid
Add butter to the skillet and heat over medium heat. Once the butter melts, add onions and pinch of salt, then sauté for about 1 minute, stirring to distribute butter evenly. Cover and cook over very low heat until caramelized, stirring occasionally, for about 15 minutes or until caramelized.
Uncover and increase heat to low. Simmer to reduce excess liquid, stirring constantly, about 2–3 minutes or until onions are lightly browned, then remove from heat. Preheat oven to 355ºF (180ºC).
Distribute onions evenly in the skillet and layer sliced zucchini, eggplant, tomato on top in that order. Sprinkle garlic, salt, and olive oil, then evenly distribute thyme and bay leaves on top.
Transfer the skillet to oven and bake in oven for about 60 minutes. Remove from oven and serve immediately.
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