One of the loveliest vegetable preparations — thinly sliced vegetables roasted with slivers of garlic and rosemary, bathed in fruity extra virgin olive oil.
A tian is a simple, rustic dish of roasted vegetables baked in a shallow earthenware dish. The name comes from the traditional Provençal cooking vessel used in southern France. Roasting at high heat creates caramelization: the vegetables become tender and silky while developing golden, flavorful edges.
This preparation invites a range of vegetables arranged in overlapping layers so each slice complements the next. The work is mainly in the slicing; the choice and freshness of the produce determine the final flavor. Make this when vegetables are at their peak for the best result. The vegetables shown here were chosen at the Greenwich, CT farmers’ market, and the garlic came from the Hudson Valley Garlic Festival in Saugerties, NY. I add plenty of slivered garlic—its flavor softens in the oven but remains pleasantly pronounced.
The Hudson Valley Garlic Festival, now in its 25th year, is one of my favorite outings. It celebrates the harvest of what garlic lovers affectionately call the “stinking rose.” With more than 40 garlic varieties, local vendors, a food hall, folk music and crafts, the festival draws over 50,000 visitors. Favorites from the event include garlic knots and made-to-order falafel served with a boldly garlicky tahini dip.
A tian offers both striking presentation and bold flavor while remaining relaxed and unpretentious—perfect for dressing up a weeknight or serving at a casual dinner. Roasting the vegetables covered at high heat encourages caramelization and draws out natural sweetness. Garlic infuses the dish with depth; rosemary adds a piney, aromatic lift. As the juices reduce and moisture evaporates, the vegetables concentrate in flavor and the tian is ready to serve.
Variations to try:
- Sprinkle homemade breadcrumbs over the finished tian to soak up the juices and add a crunchy top.
- Swap dried herbes de Provence for rosemary for a more classically French aroma.
- Use wide leek slices instead of shallots for a milder, sweeter onion note.
This dish is an excellent make-ahead option: cover it tightly and refrigerate, then reheat gently until just warmed through.
Enjoy the early flavors of fall,
Karen
