夏野菜が美味しい季節に。南フランス定番の重ね焼き「ティアン」

🌿 A classic Southern French dish, "Tian," perfect for the season when summer vegetables are at their best. 🍅 Simply thinly slice zucchini, eggplant, and tomatoes, arrange them tightly on top of a simple tomato sauce, and bake. Despite the minimal ingredients, this dish beautifully showcases the sweetness and umami of summer vegetables, and is visually appealing as well. ☀️ As it bakes, the moisture from the vegetables combines with the olive oil to create a delicious sauce, which can be enjoyed with bread to the very last bite. It also pairs perfectly with chicken thighs or roast beef. Try making this when you want to savor plenty of seasonal summer vegetables. A roundup of my favorite frequently used items 👀 🍳 Non-stick frying pan - https://amzn.to/4atcNoF 🧀 Microplane grater - https://amzn.to/3UAre1B 🔥 Gas stove - https://amzn.to/3FJSXJf 🥛 Measuring cup - https://amzn.to/3Eb9HIW 🥄 Rubber spatula - https://amzn.to/4j8I0iQ *The Amazon URLs listed in the description are affiliate links. 🍆【Serves 3-4 as a side dish】 Makes 1 serving in a 17 x 13cm oval gratin dish Tomato Sauce 200g chopped tomatoes (crushed tomatoes are also OK) 1/2 onion 1 teaspoon extra virgin olive oil 1 teaspoon oregano 1 pinch of salt 10 grinds of black pepper Vegetables 4 small tomatoes (5mm slices) 1 zucchini (4mm slices) 2 small eggplants (4mm slices) 1-2 pinches of salt 15 grinds of black pepper 1-2 tablespoons extra virgin olive oil (to taste) 📝【Instructions】 1. Finely chop 1/2 onion. 2. Heat a frying pan over medium-low heat and add 1 teaspoon of olive oil. 1. Add the onion, a pinch of salt, and black pepper, and sauté over medium-low heat for 5-6 minutes. Cook slowly without browning to bring out the onion's sweetness. 2. Add 1 teaspoon of oregano and sauté for another minute. Basil, parsley, or herbes de Provence can be used as substitutes. 3. Add 200g of chopped tomatoes and simmer for about 5 minutes. Since the vegetables will release moisture, reduce the liquid until the sauce thickens slightly. 4. Spread the tomato sauce evenly in a 17 x 13 cm gratin dish. 5. Slice the eggplant and zucchini to 3-4 mm thickness, and the tomatoes to 5 mm thickness. Tomatoes contain a lot of water and tend to shrink, so it's recommended to slice them a little thicker. 6. Preheat the oven to 170°C. 7. 8. Arrange three slices each of tomato, zucchini, and eggplant in that order, pressing them tightly along the edge of the gratin dish. Fill the center in the same way, using up any remaining vegetables as much as possible. 9. Sprinkle a generous amount of salt over the entire dish, and grind black pepper about 10-15 times. Finish by drizzling 1-2 tablespoons of extra virgin olive oil. 10. Bake in a 170°C oven for 40 minutes. 11. Once baked, it's ready. Serving with crispy-skinned chicken thighs or roast beef is recommended, or using bread to soak up the sauce at the bottom. 0:00 Introduction 0:32 Making the tomato sauce 2:29 Slicing the vegetables 4:09 Assembling and baking the gratin 5:21 Finished