- 1 medium to large yellow squash, thinly sliced crosswise
- 1 medium to large zucchini, thinly sliced crosswise
- Kosher salt and freshly ground black pepper
- 1 tablespoon finely chopped mixed thyme and savory leaves (2 to 3 sprigs each)
- 4 plum tomatoes, thinly sliced crosswise
- Extra virgin olive oil, as needed
- Simple Roasted Chicken
- Roasted Duck
- Seared and Roasted Chicken Breasts with Lemon and Thyme
- Any seared and roasted fish
- Preheat the oven to 350°F. Drizzle a few drops of oil in each of four 4- to 6-ounce ramekins.
- Arrange 4 or 5 slightly overlapping slices of yellow squash over the bottom of each mold. Cover with a layer of zucchini and sprinkle with a little oil, salt, pepper, and half the herbs. Add another layer of squash, seasonings, and herbs. Top with a final layer of tomatoes and sprinkle with oil, salt, and pepper. Be sure to season the squash and the final tomato layer well.
- Place the molds on a baking sheet and bake until bubbly, 25 to 30 minutes. To serve, invert each tian onto a spatula, let the juices drain off, and then invert again from the spatula onto a serving dish.
- Variations:
- For the fresh herbs, substitute all savory, all thyme, or 1 teaspoon herbes de provence.
- For olive oil, substitute Rosemary Oil.
- A tian is a shallow ramekin. Disposable 4½-inch aluminum pie tins are a good substitute.
- If you have really flavorful zucchini and squash, you may omit the herbs altogether.