Basil & Vegetable Tian

Here's a wonderfully simple end-of-summer dish from Peg that's great as a main vegetarian course or as a side dish. Heck, it would be great for breakfast with a poached egg or two. And don't forget some good bread to soak up all the healthy juices...


(A tian is a layered, baked vegetable dish that originated in Provence.)

Basil & Vegetable Tian

4 bunches of leafy fresh basil, stemmed and coarsely chopped

4 or more ripe tomatoes sliced ¼ inch or so

3 to 4 medium zucchini or equivalent summer squash sliced thin

2 to 3 medium potatoes sliced thin (optional)

1 ½ to 2 cups grated cheese or mix of cheeses, depending on the flavor you want

Salt and pepper

Good fruity olive oil (¼ cup or so)

Preheat oven to 375 degrees.

Oil a shallow nonreactive baking pan. If using the potatoes, place them evenly on the bottom and sprinkle with salt and pepper. Then place the zucchini slices evenly over the potatoes (or bottom of pan if potatoes not used) and sprinkle with slat and pepper. Place all of the basil over the zucchini, then arrange the tomato slices evenly over the basil and sprinkle with salt and pepper. Add the cheese evenly over the top and drizzle the entire tian with olive oil. Bake until cheese on top is a shiny golden brown and casserole is sizzling, about 45 to 50 minutes. If necessary you can brown the top under the broiler for a few minutes.