A tian is named after the shallow earthenware dish of Provence it is baked in: rounds of summer vegetables packed upright in rings over sliced onion and baked with olive oil, garlic and thyme until soft and browned at the edges.
A tian is named after the shallow earthenware dish of Provence it is baked in: rounds of summer vegetables packed upright in rings over sliced onion and baked with olive oil, garlic and thyme until soft and browned at the edges.
A tian is named after the shallow earthenware dish of Provence it is baked in: rounds of summer vegetables packed upright in rings over sliced onion and baked with olive oil, garlic and thyme until soft and browned at the edges.
A tian is named after the shallow earthenware dish of Provence it is baked in: rounds of summer vegetables packed upright in rings over sliced onion and baked with olive oil, garlic and thyme until soft and browned at the edges.
A tian is named after the shallow earthenware dish of Provence it is baked in: rounds of summer vegetables packed upright in rings over sliced onion and baked with olive oil, garlic and thyme until soft and browned at the edges.
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