Wednesday, September 1, 2010

Weekday dinner: vegetable-and-salmon tian


Vegetable tians are some of my favorite dishes to make because they're so incredibly easy: wash and slice vegetables, layer them in a baking dish (with or without a base of something like sauteed onions+garlic), add seasonings (salt, pepper, olive oil, minced garlic, herbs, maybe a splash of balsamic vinegar) and bake.  If you artistically arrange the vegetables, you end up with something like the fancy ratatouille dish depicted in the eponymous film. 

I usually don't have this patience, though, and just toss the components into the pan.  This is my go-to dish during the week, and I've served it with rice, pasta, or noodles.  Yesterday, I started with a layer of sliced zucchini, lightly seasoned, followed by a layer of broken-up and seasoned salmon (precooked), followed by roughly cut tomatoes, followed by a little more salt, pepper, and a drizzle of olive oil.

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