Le Tian
Le Tian is a stunning French-inspired vegetable gratin that brings together the vibrant flavors of zucchini, eggplant, roma tomatoes, yellow squash, and red onion in a visually striking arrangement. This rustic, oven-baked dish is elevated with the aromatic touch of fresh thyme, rosemary, and minced garlic, all drizzled with fruity olive oil for a Mediterranean flair. Perfectly tender and slightly caramelized at the edges, this colorful medley can be served as a main dish or an elegant side. Whether you're looking for a healthy vegetarian option or a visually impressive addition to your dinner spread, Le Tian is easy to prepare and perfect for showcasing seasonal produce. For an extra indulgence, a sprinkle of grated Parmesan cheese in the final minutes of baking adds a golden, savory finish. Ready in just over an hour, this recipe is ideal for everything from weeknight dinners to special occasions.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 medium eggplant
- 4 medium roma tomatoes
- 2 medium yellow squash
- 1 small red onion
- 3 cloves garlic
- 4 tablespoons olive oil
- 2 teaspoons fresh thyme
- 1 teaspoon fresh rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup (grated, optional) Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife or mandoline, thinly slice the zucchini, eggplant, roma tomatoes, yellow squash, and red onion into uniform rounds about 1/8 inch thick.
Finely mince the garlic cloves.
Lightly grease a medium-sized baking dish with 1 tablespoon of olive oil.
Layer the vegetable slices upright in the baking dish, alternating colors and types for a visually appealing pattern. For example, alternate slices of zucchini, tomato, eggplant, yellow squash, and onion.
Sprinkle the minced garlic evenly over the vegetables.
Drizzle the remaining 3 tablespoons of olive oil over the layered vegetables.
Sprinkle the fresh thyme, fresh rosemary, salt, and black pepper evenly across the top.
Cover the dish loosely with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the vegetables are tender and slightly caramelized at the edges.
If using Parmesan cheese, sprinkle it generously over the vegetables in the last 5 minutes of baking.
Remove from the oven and let it cool slightly before serving. Serve warm as a main or side dish.
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 7341 mg | 319% | |
| Total Carbohydrate | 100.5 g | 37% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 66.8 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1163 mg | 89% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3685 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
