Skillet Tian
What You Need
Ingredients
Preparation
We don’t have any shortcuts for stacking and arranging slices of zucchini, eggplant, tomatoes, and potatoes for this ratatouille-inspired tian, but we do recommend using the thin disc of a food processor or a mandoline to slice all these summer veggies.
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Preheat oven 375°F/190°C. Season potatoes, zucchini, tomatoes, and eggplant with 1 ½ teaspoons salt and ½ teaspoon pepper and toss to coat.
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Build a vegetable stack in your hand, alternating between types of sliced vegetables, until stack is as tall as you can hold between your forefinger and your thumb, then lay it down on its side against outer rim of a HexClad 10"/25 cm Hybrid Fry Pan. Continue making and laying down stacks until entire perimeter is filled, then repeat with another concentric circle inside that one. Fill center with a short stack to fill remaining space. Drizzle oil evenly over top and scatter thyme sprigs overtop. Cover loosely with parchment paper or foil and bake for 45 minutes.
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Meanwhile, pulse parmesan, parsley, zest, garlic, and oregano in bowl of food processor until finely chopped; set aside.
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Remove parchment paper from pan. Continue to bake until potatoes are completely tender and edges of vegetables are beginning to brown, 20 to 30 minutes more. Discard thyme stems and sprinkle Parmesan mixture evenly over top. Let sit for 10 minutes before serving.
NOTES
If any of your vegetables are too wide to fit down the feed tube of the food processor, simply trim the edges down until they fit.
