VEGAN FRENCH TIAN
Our Vegan French Tian is one of our favorite ways to use summer produce. It's simple to make and will impress anyone who lays eyes on this stunning dish.
Ingredients
- 1 6-oz can of tomato paste
- ½ medium onion chopped finely
- 4 cloves garlic minced
- ½ tablespoon fresh thyme divided
- ¼ cup olive oil divided
- ¾ cup water
- 1 Asian eggplant very thinly sliced
- 1 zucchini very thinly sliced
- 1 yellow summer squash very thinly sliced
- 3 Roma tomatoes very thinly sliced
- Kosher salt to taste
- Freshly cracked black pepper to taste
To serve:
- Vegan sour cream (we use the Tofutti brand)
- Sliced baguette
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Spread tomato paste into the bottom of a baking dish (We like to use a round dish that’s 12 inches in diameter). Sprinkle with onion, garlic and ¼ tablespoon thyme. Stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper, to taste.
- Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and orange bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil. Sprinkle with remaining ¼ tablespoon thyme and season with salt and black pepper, to taste. Cover with foil.
- Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of vegan sour cream and sliced baguette.
Tried this recipe?Let us know how it was!