On Cook the Book Fridays, we are baking up a Summer Vegetable Tian from Everyday Dorie.
Packed with summer vegetables; tomatoes, zucchini, eggplant and in my case Graffati Eggplant and red onion. I managed to buy my vegetables of similar size except for the red onion.
I thought this dish looked pretty before it went into the oven. I used thyme and basil for my herbs and I topped my dish with the maximum amount of olive oil, 9 tablespoons.
This was delicious and we served it with bread like Dorie suggested. My husband requested that I make it again and add more onion which I might do. To see what others thought head over to Cook the Book Fridays.
4 Comments Add yours
This was so delicious…and really so easy for what you got out of it. I have already made it twice this month. We loved it.
I used 7 TBS, maybe more, besides what I originally poured into the dish. Everything about this tian was just perfect and delicious. I also thought it was beautiful in appearance when sticking it into the oven.
Your veggies are cut evenly. My mistake was not getting the veggies of the similar sizes. Surprised that Dorie didn’t highlight that important point in the recipe. Haven’t seen graffati eggplant yet since I haven’t been shopping!
Looks beautiful! Glad you enjoyed!