A ” tian” is a “layered baked vegetable dish originated in Provence.
4 tbsp extra virgin olive oil
4 large onions
3 sprigs fresh thyme
8 large plum tomatoes
1 1/2 lb medium-sized zucchini
Peel and thinly slice the onions.
Slice the zucchini in crosswise into 1/2-inch diagonal slices.
Cut the tomato in lengthwise rings of about 1/2 cm thickness.
Finely chop the thyme.
In a skillet, heat 1 tbsp of oil over medium heat. Add onions and sauté 10 minutes, or until tender.
Add 1 tsp of thyme and 1/4 tsp of salt and pepper to the onions and remove from fire.
Arrange the tomatoes, zucchini and onion slices in orderly rows across the width of 2 1/2 qt shallow baking dish preferably clay. (Though glass will also do!)
In small bowl, combine remaining 3 tablespoons of oil, 1/2 tsp of salt and 1/4 tsp of pepper and mix it all together. Drizzle over vegetables.
Cover the baking dish tightly with foil. Bake for 15 minutes; uncover, and bake another 30 minutes or until vegetables are tender; let stand 10 minutes before serving.