Eggplant, Zucchini, Tomato Vegetable Tian

Tian.<br /><br />Does saying it in French makes it more sophisticated? Simply, it is traditional oven-roasted vegetables layers in an earthenware.<br /><img src="https://c2.staticflickr.com/8/7327/27236081174_14c172c682_z.jpg" /><br /><br />Here, a not-so-traditional approach has been adopted for the vegetable tian; or more accurately, it should not be even called a tian since I did not use any earthenware. Instead, a roasting tray with parchment paper is used so that there is no tray or dish to wash after cooking: fuss-free, mess-free. Call it vegetables tian catered to the (lazy) home-cooks.<br /><img src="https://c2.staticflickr.com/8/7322/27772389861_f56fa0d633.jpg" /><br /><br />The only similar action done to mimic the vegetable tian is to prepare and slice the vegetables pretty and layer them pretty. Tian and <a href="https://teczcape.blogspot.com/2017/01/oven-style-ratatouille-roast.html">ratatouille</a> might share similarities in their origin being Provencal French, and both being centered around vegetables such as zucchini, eggplant, tomatoes, onions; but tian is a layered roast while <a href="https://teczcape.blogspot.com/2017/01/oven-style-ratatouille-roast.html">ratatouille</a> is a diced-up stew.<br /><a name="more"></a><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=as_ss_li_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B001L5TVGW&asins=B001L5TVGW&linkId=19e4894efa738130e4ffff440eb5821f&show_border=true&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Vegetable Tian</b><br /><i><span style="font-size: x-small;">adapted from <a href="http://www.marthastewart.com/972054/vegetable-tian">Martha Stewart</a></span></i><br /><br /><i>Ingredients</i>:<br />2 small zucchini, thinly sliced<br />1 long Chinese eggplant, thinly sliced (option to use other eggplant variety)<br />2 Roma tomatoes, thiny sliced<br />1/2 onions, thinly sliced<br />Handful of cilantro (or any fresh herbs), roughly chopped<br />Salt and pepper to taste<br /><br /><i>Directions</i>: Preheat oven 400F. Brush organic canola oil on the parchment paper. Start layering the vegetables. Dash of salt and black pepper over the vegetables, then sprinkle half of fresh herbs on to the vegetable then roast for about 40-50mins. When cooked, sprinkle remaining fresh herbs to the roast, then add 1-2 tbsp of extra-virgin olive oil across the roast. More salt and black pepper to taste if required.<br /><br />Serve as side-dish to roasted fish (e.g. <a href="https://teczcape.blogspot.com/2014/11/herb-roasted-trout-en-papillote.html">Herb-Roasted Whole Trout</a>) or chicken (e.g. <a href="https://teczcape.blogspot.com/2011/09/rosemary-thyme-garlic-roast-chicken.html">Herb & Garlic Roasted Chicken</a>).<br /><img src="https://c2.staticflickr.com/8/7629/27236081444_6c9744be99_z.jpg" /><br /><br />I have made <a href="http://teczcape.blogspot.com/2015/03/ratatouille-inspired-roasted-vegetables.html">ratatouille-inspired vegetable roast</a> previously, and today, this tian-inspired vegetable roast. In addition to the <a href="https://teczcape.blogspot.com/2011/06/garlic-steamed-broccoli.html">steaming-method</a>, these roast options can also load up a lot of vegetables at one-go of cooking.<br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/vegetables+tian" rel="tag">vegetables tian</a>, <a href="http://www.technorati.com/tag/vegetables+roast" rel="tag">vegetables roast</a></span><br /><script src="https://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div>

Eggplant, Zucchini, Tomato Vegetable Tian

Tian. Does saying it in French makes it more sophisticated? Simply, it is traditional oven-roasted vegetables layers in an earthenware. Here...

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Oven-Style Ratatouille Roast 烤蔬菜杂烩

<span style="color: blue; font-size: large;">Happy 2017 everyone! Thank you for sharing your thoughts and love here at <a href="http://teczcape.blogspot.com/">my website</a> throughout all these wonderful years. I wish everyone many healthy and happy years ahead.</span><br /><br />Nothing fancy for the first post of 2017, just as my approach to home-cooked meals - simple and fuss-free; "simple" does not mean "done without deliberate thought". On the other hand, you have to put your heart and thoughts into preparing healthy and nutritionally-balanced meals, really.<br /><br />The last time I made this <a href="http://teczcape.blogspot.com/2015/03/ratatouille-inspired-roasted-vegetables.html">ratatouille-inspired oven-roasted dish</a>, I enjoyed it and wanted to make it again. This time, it is a vegetarian heartier lot with <a href="http://teczcape.blogspot.com/search/label/pumpkin%2Fsquash">autumn/winter squash</a>, <a href="http://teczcape.blogspot.com/2014/10/roasted-organic-rainbow-carrots.html">heirloom carrots</a>, green and red bell peppers, eggplant and Tokyo <i>Negi </i>(similar to leeks - leeks have flat green tops rather than the tubular tops of <i>Negi</i>). Tokyo <i>Negi </i>may be sharp pungent onion/leek but similar to leek, it mellows down to sweetness when slow-roasted or cooked.<br /><br />Roasting packed the vegetables and squashes with natural sweetness, imparting full-bodied flavors to the entire dish.<br /><img src="https://farm3.staticflickr.com/2944/15343798691_87b220f6c5_z.jpg" /><br /><br />Do not be afraid to load up the oven. It saves energy (your energy + the utilities bill of course!) and is a brilliant way to incorporate a variety of vegetables, a huge batch of vegetables; let alone the roasted vegetables coming together in an awesome medley of flavors, deliciously sweet in a savory way.<br /><img src="https://farm4.staticflickr.com/3910/15160418648_b41d02e1d8_z.jpg" /><br /><br /><a name="more"></a><br /><img src="https://c2.staticflickr.com/4/3844/15160404918_ca24fe8347_o.jpg" /><br /><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=as_ss_li_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B001L5TVGW&asins=B001L5TVGW&linkId=19e4894efa738130e4ffff440eb5821f&show_border=true&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Oven-Style Ratatouille Roast 烤蔬菜杂烩</b><br /><i>Ingredients</i>:<br />1 globe eggplant<br />1 organic green bell pepper, sliced to bite-size<br />1 organic red bell pepper, sliced to bite-size<br />12-15 bite-size cubes kabocha squash<br />1 organic heirloom carrots, sliced to bite-size<br />1 small-medium Tokyo Negi (or leeks), or 1-2 green onions, thinly sliced<br />Japanese 7-spice powder <br />Salt to taste<br /><br /><i>Directions</i>: Preheat oven 400F. Prepare eggplant tray, bell pepper trays, carrots and squash tray separately. This way, the roasting time is much easier to control. Drizzle each tray of vegetables with organic canola oil and olive oil, season with spice-powder and pinch of salt, and roast about 40mins for eggplant, carrots, squash; and about 20mins for bell peppers.<br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/oven-style-Ratatouille" rel="tag">oven-style Ratatouille</a>, <a href="http://www.technorati.com/tag/vegetables-roast" rel="tag">vegetables roast</a> </span><br /><script src="https://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div>

Oven-Style Ratatouille Roast 烤蔬菜杂烩

Happy 2017 everyone! Thank you for sharing your thoughts and love here at my website throughout all these wonderful years. I wish everyone ...

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Roasted Eggplant with Garlic Dressing 蒜汁拌烤茄子

Previously I have always <a href="http://teczcape.blogspot.com/2014/08/steamed-eggplant-with-gochujang-dressing.html">steamed eggplant</a> (using Chinese eggplant) when the dish is intended to be made Asian-style; and kept the <a href="http://teczcape.blogspot.com/2015/02/easy-roasted-eggplant.html">roasting method</a> for <a href="http://www.teczcape.blogspot.com/search/label/eggplant">eggplant recipes</a> (typically globe eggplant) such as <a href="http://teczcape.blogspot.com/2015/03/ratatouille-inspired-roasted-vegetables.html">Ratatouille-Inspired Roasted Vegetables</a> and <a href="http://teczcape.blogspot.com/2010/09/okra-and-eggplant-stew.html">Eggplant Dip</a>. <br /><img src="https://farm8.staticflickr.com/7435/16405809855_9bc74031f5_z.jpg " /><br /><br />Though each method of steaming and roasting is different in bringing out the natural flavors and pillowy texture of eggplants, the <a href="http://teczcape.blogspot.com/2015/02/easy-roasted-eggplant.html">roasting method</a> is currently my favorite way to cook eggplants. <br /><img src="https://farm8.staticflickr.com/7453/16405809675_f3285dee45_z.jpg " /><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B00E4MU5TG&asins=B00E4MU5TG&linkId=SEOTLMG4BFEN3CQY&show_border=false&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;">  </iframe>When steamed, eggplants typically produce more moisture. Thus, if you want the final outcome in your eggplants to be relatively dry and with some smoky toasty flavors, <a href="http://teczcape.blogspot.com/2014/05/garlic-eggplant.html">pan-frying</a> or <a href="http://teczcape.blogspot.com/2015/02/easy-roasted-eggplant.html">roasting </a>is recommended. The latter is my go-to because it is a fuss-free, and grease-free method of cooking. <a href="http://teczcape.blogspot.com/2015/02/easy-roasted-eggplant.html">Roasting </a>also brings caramelization, which accentuate the flavors. <br /><br />Today, this recipe is a mix-and-match of Western-style cooking with Asian-style dressing, adapted from <a href="http://www.seriouseats.com/recipes/2012/08/chinese-style-steamed-eggplant-with-soy-sauce-and-sesame-oil-recipe.html">Seriouseats.com</a>.<br /><br />I have tried Asian-style dressing in recipes such as <a href="http://teczcape.blogspot.com/2011/04/steamed-eggplant-miso-dressing.html">Steamed Eggplants with Miso Dressing</a>, and <a href="http://teczcape.blogspot.com/2014/08/steamed-eggplant-with-gochujang-dressing.html">Steamed Eggplant with <i>Gochujang</i> Dressing</a>. I have also made <a href="http://teczcape.blogspot.com/2014/05/garlic-eggplant.html">Garlic Eggplant</a>, using <a href="http://teczcape.blogspot.com/2014/05/garlic-eggplant.html">less-grease partial-pan-fried-partial-steam method</a> (also check out this dish <a href="http://teczcape.blogspot.com/2015/02/di-san-xian-potatoes-eggplant-bell.html">Three Delights of the Earth</a>, <i><a href="http://teczcape.blogspot.com/2015/02/di-san-xian-potatoes-eggplant-bell.html">Di San Sian</a></i>).<br /><br />Yet, I have not tried this classic Asian-style dressing! Still it is never too late.<br /><a name="more"></a><br /><img src="https://farm9.staticflickr.com/8662/16055301180_0cdb600a9b_z.jpg" /><br /><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B001L5TVGW&asins=B001L5TVGW&linkId=XNOWZON2RRZIBD7S&show_border=true&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Roasted Eggplant with Garlic, Sesame Oil, Vinegar 蒜汁拌烤茄子</b><br /><i>Ingredients</i>: <br />1 globe eggplant, halved and scored on the cut-side (refer <a href="http://teczcape.blogspot.com/2015/02/easy-roasted-eggplant.html">instructions </a><a href="http://teczcape.blogspot.com/2015/02/easy-roasted-eggplant.html">here</a>)<br />[<i>Dressing</i>]: 2 tbsps <a href="http://teczcape.blogspot.com/2014/06/flax-oil-vinegar-honey-chickpea-salad.html">cold-pressed flax oil</a>, 1 tsp sesame oil,1 tsp light soy sauce, 2 tsps Chinese black vinegar, 1 clove garlic finely minced, pinch of brown sugar<br />1 green onions, finely chopped, garnish<br />Pinch of toasted sesame seeds, garnish<br /><br /><i>Directions</i>: Prepare to roast eggplant (refer <a href="http://teczcape.blogspot.com/2015/02/easy-roasted-eggplant.html">instructions </a><a href="http://teczcape.blogspot.com/2015/02/easy-roasted-eggplant.html">here</a>). Prepare the dressing and set aside. Roast eggplant for about 40mins. Remove from oven, and when slightly cooled, roughly slice the roasted eggplants into strips or "tear" them to strips using bare-hands (put on your gloves of course!). Drizzle dressing over the roasted eggplant strips, toss and mix well. Garnish with green onions and toasted sesame seeds and serve.<br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/roasted+eggplant+garlic+sauce" rel="tag">roasted eggplant garlic sauce</a>, <a href="http://www.technorati.com/tag/garlic+eggplant" rel="tag">garlic eggplant</a> </span><br /><script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div>

Roasted Eggplant with Garlic Dressing 蒜汁拌烤茄子

Previously I have always steamed eggplant (using Chinese eggplant) when the dish is intended to be made Asian-style; and kept the roasting ...

Read more »