Bonjour,
Bonjour everyone! Sorry for the delay, but for the last few days I have been having computer issues. Still working at it. This recipe is from my grand-mere's collection. She loved to grow vegetables in her garden in England, so we were served this dish a few times in the summer, but also she would serve it in the winter. At the end of summer, she would collect all the vegetables, and cook the Tian and freeze them. So that way we had a little ray of shine in the cold winter days. This summer we are having a great abundance of great vegetables. So take advantage of it. Like the new in thing is "from farm to table". You can use any vegetables, even potatoes. Try it !
Tian aux Legumes:
2 Tablespoons soft butter (for dish)
6 medium tomatoes, sliced
4 medium zucchini, sliced
1 small sweet onion, chopped
2 large sweet onions, sliced
2 garlic cloves, minced
2 cup white rice, cooked and rinced
1 teaspoon salt
1/2 teaspoon ground black pepper
2 Tablespoons olive oil
1 Tablespoon fresh thyme, chopped
1 Tablespoon fresh rosemary, chopped
1 Tablespoon virgin olive oil
3 ounces Swiss cheese, grated (optional)
Preheat the oven to 375 degrees. In a 9x13x2- inch baking dish brush with the soft butter. In a saucepan, heat the olive oil, add the chopped onions over medium-low heat until translucent (6 to 8 minutes). Add garlic and cook for 1 minute. In a large bowl, mix the rice with the onion mixture, spread it on the bottom of the buttered dish. Slice the tomatoes, zucchini into 1/4 inch thick slices. Layer them alternately in the dish on top of the rice, fit them tightly and make one layer. Sprinkle with salt and pepper, sprinkle the thyme and rosemary, and drizzle with 1 Tablespoon of virgin olive oil. Cover the dish with foil, and bake for 30 to 40 minutes. Remove the foil, and sprinkle the Swiss cheese on top, and bake for 30 minutes more, or until browned. Serve at room temperature. Great with a pork dish.
Serves: 6 to 8
A bientot! See you next Thursday!
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