Zucchini Tian

A tian is a typical hearty Provençal vegetable dish which is bakes in an earthenware casserole called a tian, and served hot or cold. This dish is a fragrant, lighter version. Serves 8.

Ingredients

• 2 cups (500 mL) day-old bread, cubed
• Hot water to cover
• 1/4 cup (50 mL) olive oil
• 1/2 cup (125 mL) onion, chopped
• 2 garlic cloves, chopped
• 1/2 red pepper, diced into small pieces
• 2 green zucchini, sliced thinly
• 2 yellow zucchini, sliced thinly
• 1 tbsp (15 mL) fresh basil, chopped or 1 tsp (5 mL) dried
• 2 tbsp (25 mL) parsley, chopped
• Pinch cayenne
• 1/2 cup (125 mL) grated Parmesan cheese
• 1 egg, lightly beaten
• 1 tbsp (15 mL) olive oil

Directions

1. Preheat over to 350ºF (180ºC). Put bread cubes in a bowl and cover with hot water; set aside.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic and sauté 3 minutes or until softened. Add red pepper and cook for another 3 minutes. Turn heat to high and add zucchini, tossing constantly until the slices begin to brown, about 3 to 4 minutes. Set aside.
3. Squeeze the water from the bread (it will be paste-like). Place in a large bowl stirring in basil, parsley, salt, pepper, cayenne, Parmesan cheese and egg. Stir in zucchini-red pepper mixture. Mix well.
4. Place in an oiled 11×7-inch (2L) oven-proof baking dish. Smooth surface and drizzle remaining tablespoon of olive oil over the surface. Bake until the surface is golden and a knife inserted comes out clean, about 30 to 40 minutes. Spoon onto serving plates.

Taken from the LCBO's Food & Drink Magazine (Autumn 1998).