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No. 0299 French Free recipe

Skillet Vegetable Tian with Tomato Broth

Thin rounds of zucchini, eggplant and potato are fanned in a cast iron skillet over a garlicky tomato and pepper base, then baked until the tops crisp and the juices turn into a fragrant broth. A tuft of microgreens and fresh thyme brightens this rustic Provencal dish, best with bread for dunking.

4.3 from 195 cooks

Cast iron skillet of baked zucchini and eggplant slices in tomato broth with microgreens
Photo: Deane Bayas on Pexels
Prep
30 min
Cook
1 hr
Total
1 hr 30 min
Serves
4
Level
Medium
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Method 6 steps

  1. Heat the oven to 375 F. In a 10-inch cast iron skillet, warm 2 tbsp olive oil and cook the onion and red pepper for 6 minutes until soft. Add garlic for 1 minute.

  2. Stir in the tomatoes and stock, season and simmer for 5 minutes, then take off the heat.

  3. Arrange the zucchini, squash, eggplant and potato slices in overlapping concentric circles over the sauce, standing them slightly on edge.

  4. Drizzle with the remaining olive oil and sprinkle with thyme, salt and pepper.

  5. Cover with foil and bake for 35 minutes, then uncover and bake 20 to 25 minutes more until the potatoes are tender and the edges of the slices curl and brown.

  6. Rest for 5 minutes, pile microgreens in the center and serve straight from the skillet.

Tap a step to mark it done.

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