I’ve missed several weekends, but I’m finally getting back to my French kitchen weekends. What better way to start back than with a Vegetable Tian. I had to get a little creative with this one. Daughter and I don’t care for eggplant, but I was going to try it anyway, but store didn’t have any. I used some extra zucchini and added yellow squash instead of the eggplant. Didn’t know my garlic had gone bad until I started the dish, so I brushed the pan with olive oil and sprinkled on some garlic powder. Also added more garlic powder where the sliced garlic was called for. I only made a half recipe, so I used an 8×8 pan instead of an 8×12. I got flat leaf parsley just for this recipe and then forgot to put some on when I removed from oven. Daughter and I still enjoyed this dish and it was beautiful with the red from the tomatoes, green from the zucchini and yellow from the other squash. I did used some sprigs of thyme, but omitted the bay leaves since I’m not real fond of their flavor.
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Hope to see you again soon in my weekend French kitchen.