“This dish is named for the French Provençal vessel it’s traditionally cooked in, but any shallow ceramic, glass, copper or earthenware baking dish is fine.” From “Recipes,” by Susan Spungen (Morrow). Makes 8 servings.
Ingredients
4 tablespoons olive oil
2 large red onions, halved lengthwise and sliced 1/2-inch thick
4 thyme sprigs
Kosher salt and freshly ground black pepper
4 plum tomatoes
2 zucchini, sliced on the diagonal about 1/4-inch thick
2 yellow squash, sliced on the diagonal about 1/4-inch thick
1 red pepper, cored and seeded, cut into 3/4-inch strips
1 tablespoon red wine vinegar
3 or 4 garlic cloves, thinly sliced
1 cup freshly grated Parmigiano-Reggiano cheese
Directions
Preheat the oven to 375 degrees. Heat 1 tablespoon oil in a large frying pan. Add the onions, the leaves of 2 thyme sprigs, and salt and pepper to taste. Cook over medium-high heat until the onions begin to wilt and turn brown, about 10 minutes. Set aside.
Meanwhile, slice off the bottoms of the tomatoes and gently squeeze out the seeds. Cut into 1/4-inch slices, discarding the top stem slice. Combine squashes, peppers and tomatoes in a large bowl. Toss with 3 tablespoons oil, vinegar, and salt and pepper.
Spread the onions on the bottom of a large (about 10 inches) baking dish. Arrange each vegetable in rows on top of the onions. Very lightly coat the garlic with oil and sprinkle over the tian. Sprinkle the leaves of the remaining 2 thyme sprigs and cheese over the top. Bake 35-45 minutes, until the top is golden brown and all the vegetables are tender.
