Tomato & Zucchini Tian with Thyme & Pecorino

A classic French Provençal dish of baked seasonal vegetables, this Tomato and Zucchini Tian with fresh thyme from the garden, captures all of the colourful flavours of summer, even in the middle of winter. Simple and delicious, this dish is also low in calories. Traditionally, a summer vegetable tian can feature any variety of layered vegetables, herbs and cheeses from bright green and yellow zucchini and small potatoes to plump purple eggplant and plum tomatoes. Layered and baked, this recipe showcases summer's best — fresh zucchini and tomatoes from the St. Lawrence Market with some fresh thyme from our garden, still growing although under an inch of snow. Topped with a little grated Pecorino, it's as healthy and delicious as it looks.

Baked at 400°F for 40 minutes

Tomato and Zucchini Tian

Serves 4

3 tsp olive oil

1/2 tsp dried thyme

1/2 tsp salt

1/4 tsp fresh ground black pepper

3 medium zucchini, thinly sliced

4 Campari tomatoes, thinly sliced

1/4 cup fresh Parmesan, Asiago, Feta or Gruyere, grated

4 sprigs of fresh thyme

Heat the oven to 400°F. Brush a small baking dish with 1 teaspoon of the oil. Combine the dried thyme, salt and pepper together in a small bowl. Arrange half of the sliced zucchini in the baking dish and sprinkle with about 1/3 of the thyme mixture. Top with the tomatoes and sprinkle with half of the remaining thyme mixture, then top with the remaining zucchini and thyme mixture. Drizzle the composed tian with remaining 2 teaspoons of olive oil, and sprinkle with the cheese. Scatter the fresh thyme over the tian and bake until the vegetable are tender and the cheese has melted, about 30-40 minutes. Serve warm.