I was sort of hoping that these funny vegetables would inspire some innovative and creative dish, but instead I ended up with a vegetable tian with basil oil and parmesan, oh well. It was nowhere near as filling as the last tian- there’s less starch in this one, so make sure to accompany it with some other sides.
Another let down- black radishes are boring and white on the inside!!! I feel duped.
Tian of Thai Eggplant, Golden Beets, Potatoes, Zucchini, and Tomato with Purple and Green Asparagus and Basil Oil.
3-4 Thai Eggplant
Half a large Zucchini
1 large Potato
2 Roma Tomatoes
4 Golden Beets
1 Clove of Garlic
1/2 large Red Onion
2 Tbsp Sherry or White Wine
Spring of Fresh thyme
1/2 Cup packed Fresh Basil
Red Chili Pepper Flakes (optional)
Purple and Green Asparagus
Parmesan Reggiano (optional)
Chop off the beat leaves, clean the beets, wrap in foil and stick in the oven at 400 for about half an hour. Meanwhile, prep all the veggies. Mince onion and garlic, throw in the base of a casserole dish with some olive oil and thyme. Chop potatoes, tomatoes, zucchini, and thai eggplant into 1/2 cm thick rounds. When beets are done, remove form foil and peel and cut into rounds. Halve the asparagus lengthwise. Arrange the slices in a pan alternating between them all. This gets a bit fiddly. Once done, place asparagus on top, drizzle with olive oil and pour wine or sherry evenly over the mixture, season well. Place in the oven at 400 with foil on for about 40 minutes. Remove foil and grate Parmesan Reggiano over, and stick in the oven for another 15 minutes.
Before serving make basil oil. In a food processor, whiz the basil and slowly add olive oil until the mixture is loose. Stir well and season well. Add a bit of lemon and red chili flakes. Drizzle over tian.