If the end of summer left you with a glut of zucchini, here’s a fine way to use them up. And since zucchini are pretty much available year-round in supermarkets, with this dish you can bring a touch of summery colour, and a vitamin boost, to your winter table as well. A tian takes its name from the earthenware dish traditionally used to cook vegetables au gratin in Provence. Any ovenproof dish will do – we liked the rustic look of a cast iron skillet.
- Vegetable Oil 2 Tbs
- Yellow Onion 2 medium, sliced
- Runny Honey 1 tsp
- Garlic 8 cloves, chopped
- Cumin Seeds 2 tsp
- Ground Coriander 1 tsp
- Zucchini 2 large, sliced into 1/4’” rounds
- Yellow Bell Pepper 1 large, cored and sliced
- Whole Canned Tomatoes 1 x 14 oz can
- Lemon 1, juice and zest
- Salt and Freshly Ground Black Pepper to taste
- Olive Oil for drizzling
- Fresh Parsley and Cilantro a handful, chopped
- Heat the oil in a medium cast iron skillet. Sautē the onions with the honey slowly until caramelized, about 15 minutes. Add the garlic and cook a little longer, stirring, until the garlic is fragrant but not browning. Add the cumin seeds and coriander.
- In a glass or metal mixing bowl, chop the canned tomatoes, or crush them with your hands. Stir in the lemon juice and zest. Add the tomato mixture to the skillet and cook for 5 minutes to reduce a little.
- Pour the tomato sauce back into the mixing bowl, leaving behind enough to coat the bottom of the skillet. Layer half the zucchini and bell pepper over the tomato sauce in the skillet. Season well with salt and pepper. Top with half the remaining tomato sauce then repeat the zucchini and pepper layer, seasoning again with salt and pepper. Spread the remaining tomato sauce over the top, cover with foil and bake for 45 minutes at 35˚F. Remove the foil and bake for another 20 minutes.
- Before serving, drizzle with olive oil and sprinkle generously with the chopped herbs.