This summer we’ve been growing rosemary and a few other herbs in pots. I love using fresh herbs in my cooking and rosemary is one of my favorites.
Vegetable Tian is a great dish because it’s easy to make, super healthy, and has a fun, attractive presentation. It’s perfect for this time of year when tomatoes, squash, and eggplant are available at farmers’ markets. I’ve made Tian many times before, but this time decided to experiment by adding rosemary. I was pretty happy with the result.
To make your Tian you’ll need:
1 yellow squash
1 Clove of garlic
2 sprigs of fresh Rosemary
Salt and pepper
Preheat your oven to 400 degrees (f).
Start by washing and slicing your vegetables into fairly thin slices.
Next assemble them in an alternating pattern in a baking dish (similar to the assembly for a caprese, but tighter).
Peel and slice your garlic. Insert the slices between the layers of vegetables.
Drizzle with olive oil and add salt and pepper to taste. Top with the Rosemary sprigs.
Cover with foil. Bake for 30 minutes. Remove the foil and bake for an additional 15 minutes.
Tian makes a great side dish. I like to serve it with fish, chicken, or even pork.