Vegetable Side Dish

Summer Vegetable Tian

Vegetable Tian vertical.jpg

Makes 4 servings. 

A tian is a Provencal, slow roasted summer vegetable dish. The vegetables are typically arranged in layers in a nice dish which can be brought to the table. You bake it until all the vegetables meld together. It is a nice way to use up some vegetables from your garden.    


  • 8 tablespoons extra virgin-olive oil

  • 4 cloves garlic, thinly sliced,

  • 2 medium red onions, thinly sliced

  • 20 sprigs each thyme and rosemary

  • 1 medium eggplant, about 1 pound  

  • 1 pound zucchini, about 2

  • 1½ pounds ripe tomatoes, about 3  

  • Kosher salt

  • Freshly ground black pepper


  1. Preheat the oven to 400F. 

  2. Pour 2 tablespoons oil in a 9x13x2 inch dish and tilt it so it coats all the sides. Scatter the garlic, onion and some of the herbs along the bottom of the dish. Season with salt and pepper.  

  3. Rinse the eggplant, trim the end and slice into ¼ inch slices. Place over the onions and season generously with salt and pepper.  

  4. Rinse the zucchini, trim the ends and cut into ¼ inch slices. Arrange over the eggplant, scatter some herbs and season generously with salt and pepper.    

  5. Rinse the tomatoes, core, slice and place over the zucchini. Season generously, scatter the remaining herbs and drizzle over the oil.     

  6. Bake the tian for about 1½ hours.  The vegetables should be tender and the juices bubbling.


Green Beans with Almonds


2 servings. 

I found this quick and easy preparation brings out the flavor of this vegetable


  • ½ pound green beans (See Note)

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoons lemon juice, approximately

  • Kosher salt

  • Freshly ground black pepper

  • Crushed red pepper, optional

  • ¼ cup sliced blanched almonds, toasted


  1. Trim and discard the stem ends of the beans and rinse. 

  2. Heat the oil in a wok or skillet, add the beans and sauté, covered, over medium high heat, stirring from time to time, until the beans are just tender, about 5 minutes (it will depend on how young and fresh the beans are).  

  3. Season to taste with lemon juice, salt, pepper and combine with the almonds.


I prefer the thin string beans known as Haricots Verts, if you can find them.

Broccoli Rice


Makes 4 servings. 

Another simple preparation of this vitamin rich vegetable.


  • 1 medium bunch broccoli, about 1 ½ pounds

  • 1 tablespoon sesame oil

  • 1-2 tablespoon extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 1 tablespoon lime juice, approximately


  1. Cut away most of the broccoli stems. Cut broccoli florets into small pieces and rinse .

  2. Chop finely in 2 BATCHES, in a food processor fitted with the steel blade. The consistency of the broccoli should resemble couscous. 

  3. Heat the sesame oil and the olive oil in a wok or skillet add the broccoli and sauté, covered,   over medium high heat, stirring from time to time  for about 3 minutes.  The broccoli rice should be soft and fluffy.  

  4. Season to taste with salt, pepper and lime juice.   

Roasted Kabocha Squash


Makes 4-6 first course servings or side dishes . 

Among the winter squashes, Kabocha has become one of my favorites to begin a meal or as a side dish. The skin is edible and the texture is rich in flavor. It is full of vitamins such as Iron, Vitamin C and Carotene.


  • 1 small Kabocha squash, about 1 ½ pounds

  • 2 tablespoons extra-virgin olive oil, plus 1 tablespoon for greasing the foil

  • 1 teaspoon low sodium soy sauce

  • 1 tablespoon sesame oil

  • 1 tablespoon light brown sugar

  • ½ teaspoon cinnamon


  1. Rinse the squash and pat dry. Place in the microwave for about 4 minutes (this softens the skin  making it easier to slice). Cut the squash in half lengthwise, and scoop out the seeds and fibrous strings. Cut into 1 inch wedges.   

  2. Preheat the oven to 400F.

  3. Line a large baking sheet with foil and brush the foil with 1 tablespoon olive oil.  

  4. In a small dish combine the olive oil, soy sauce, sesame oil and cinnamon.   

  5. Spread the wedges on the baking sheet.

  6. Brush with the mixture. 

  7. Bake for 20 minutes. The squash should be tender.


Cooked Carrots


Makes 4 servings. 

Tarragon enhances this simple, nutritious and delicious dish.


  • 3 shallots

  • 6 medium carrots (about 1pound)

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon light brown sugar

  • 1 teaspoon kosher salt

  • Freshly ground black pepper

  • 5 sprigs tarragon, remove leaves.

  • 2 tablespoons water


  1. Chop the shallots finely in a food processor fitted with the steel blade and place into a medium saucepan.

  2. Remove the steel blade and attach the thin slicing attachment. Slice the carrots into thin rounds. Add to the saucepan along with the remaining ingredients and combine.   

  3. Bring to a boil over high heat, reduce the heat, cover, and cook gently for about 15 minutes. The carrots should be almost soft.

  4. Season to taste with salt and pepper.