Vegetable Tian or Ratatouille

I have made the vegetable tian many times, especially in the summer when the tomatoes actually have flavor. I like it because you only need a baking dish, a knife, and some patience for chopping. I have noticed that when you cut the vegetables about one centimeter thick, the texture remains pleasant, and they don’t turn to mush in the oven. It results in a colorful dish that can serve as both a… EN: View full recipe: Vegetable Tian or Ratatouille