Ripe, fresh vegetables and herbs meld their delicious flavors when layered together in a single baking dish. This tian makes a beautiful side dish alongside roasted chicken or grilled meats, but it can also stand alone as a light dinner with crusty bread.
Baked Zucchini & Tomato Tian
2 Tbs. olive oil, plus more for greasing
1 red onion, sliced
Salt and freshly ground pepper
3/4 lb. (375 g.) plum (Roma) tomatoes, sliced
2 small zucchini, about 3/4 lb. (375 g.) total weight, sliced
1 Tbs. minced fresh basil
1 Tbs. minced fresh marjoram
1/4 cup (2 fl. oz./60 ml.) chicken broth or water
Preheat the oven to 350 degrees F (180 degrees C). Oil a shallow 2-qt. (2-l.) baking dish.
In a frying pan over medium heat, warm the 2 tablespoons olive oil. Add the onion and saute slowly until soft, about 10 minutes. Transfer the onion slices to the baking dish, spreading them evenly over the bottom. Season with salt and pepper.
Arrange the tomato and zucchini slices over the onion in alternate rows. Sprinkle with the basil and marjoram and season with salt and pepper. Pour the broth or water evenly over the top.
Cover and bake until the vegetables are bubbling and tender, about 40 minutes. Remove from the oven, uncover, and serve right away. Serves 4-6.