Easy Made Vegetable Tian with Gruyere

Rinse the potatoes, zucchini, tomatoes and onion thoroughly under cold water and pat them dry. Using a sharp knife or mandoline slicer, thinly slice the potatoes, zucchini, tomatoes and onion into uniform pieces about 3-4 mm thick. Mince the garlic finely and set it aside.

Place the sliced potatoes, zucchini, tomatoes and onion in separate bowls. Drizzle each bowl lightly with olive oil and sprinkle a pinch of salt, pepper and a few thyme leaves. Toss gently to coat each vegetable evenly with the seasoning.

Preheat the oven to 190°C (375°F). Grease a medium-sized baking dish with olive oil. Arrange the seasoned vegetable slices upright in an alternating pattern (potato, zucchini, tomato, onion) to create a visually appealing spiral or row. Pack the slices tightly to avoid gaps. Sprinkle the minced garlic evenly over the vegetables.

Drizzle the remaining olive oil over the assembled vegetables and sprinkle additional thyme leaves on top for flavor. Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil, sprinkle the shredded Gruyère cheese evenly over the top and return the dish to the oven. Bake uncovered for 15-20 minutes until the cheese is melted and golden brown and the vegetables are tender.

Remove the baked tian from the oven and let it rest for 5 minutes before serving. Use a spatula to carefully transfer portions to serving plates, ensuring each piece includes a mix of vegetables and melted cheese. Serve warm as a main dish or alongside roasted meats or salads.

Veal’s leg with cranberry sauce;   Salmon rolls;   Spinach and Feta Pancakes;   Sundried tomato and parmesan pancakes;   Chickpea and spinach pancakes;   Boiled beef and vegetable loaf;   Chicken cutlets with mushrooms;   Braised pearls of the sea.

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