Tomatoes and Grilled Vegetables Tians
Tomatoes and Grilled Vegetables Tians
Open in full-screen mode

Tomatoes and Grilled Vegetables Tians

20 MIN
1 H



  1. In a skillet, sauté the onion in the butter. Season with salt and pepper. Set aside.
  2. In a bowl, toss the eggplant and zucchini in the oil.
  3. Season with salt and pepper. On a lightly oiled grill pan, cook them for about 1 minute per side.
  4. Preheat the oven to 190 ˚ C (375 ˚ F).
  5. In 4 small 12.5-cm (5-inch) in diameter gratin dishes or in a 23-cm (9-inch) Pyrex dish, lay the vegetables, overlapping and alternating them. Drizzle the tians with the garlic oil and herbs. Season with salt and pepper.
  6. Bake in the centre of the oven for about 25 minutes. Sprinkle with the cheese and bake for 10 minutes. Serve with meat or fish.


Roasted garlic is delicious. Garlic’s strong flavour mellows during the long cooking process. In a small saucepan, bring 45 ml (3 tablespoons) olive oil and 8 cloves garlic, halved and sprout removed, to a boil. Reduce the heat to low and simmer for 20 minutes. Remove from the heat and set aside.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.