Italo Provencal Sausage Vegetable Tian

Mild Italian sausage blending with caramelized onions house a vegetable tian.
Yellow zucchini and ripe, luscious plum tomatoes welcome a drizzle of rich olive oil.

Italy and France have been figuring prominently in my thoughts lately. 
Maybe because all the fresh garden vegetables are begging to be creatively used...
or maybe because I've been drenched in reading novels touching upon my Italian roots.


France is where I know I've been in a somewhat past life, hence how I ended up born in Montreal?!?
I do always feel very much at home when I have my feet firmly on Italian or French grounds.

Creating dishes based on both these origins only increases my appreciation for both cuisines.

A familiar French Provencal tian dish welcomed my go-to Italian sausage for a shot of protein.
Of course, a little more heartiness in this meal serves to fill plates generously.

Italo Provencal Sausage Vegetable Tian

serves 4-6

(American measures)

. 2 Tbsps. e.v.Olive oil
. 1 medium, sweet onion, thinly sliced
. 2 medium, mild Italian sausages,
    uncased and broken up in medium size pieces

. 4 medium, yellow zucchini, thickly sliced rounds
. 3 medium, Plum tomatoes, cut lengthwise in four

. generous sprinkles of seasoning:
    . sea salt
    . granulated garlic powder
    . dried Basil
    . dried Marjoram
    . dried Tarragon
. generous drizzle of e.v.Olive oil


. Pre-heat the oven to 420F.  
. Position the rack at the bottom.
. Have a large, shallow casserole dish ready and set on top of a baking sheet pan.

1. In a medium skillet, heat the oil on MEDIUM-HIGH and sear the sausage pieces.  Once slightly cooked, remove the sausage with a slotted spoon and cover the bowl. 
2. Add the onions to the skillet and lightly caramelize before re-adding the sausages.  Close the heat and transfer this mix into the casserole dish.
3. Creatively place the zucchini slices vertically nudged on top and around the perimeter of the casserole dish.  Place the remaining pieces scattered in the center.
4. Place the quartered tomatoes with their points upwards and nuzzled decoratively within the center of the dish.
5. Generously sprinkle the seasoning, followed by a good drizzle of Olive oil.
6. BAKE for 1-1/2 hours on the bottom rack.  Afterwards, transfer the pan over to the center rack and continue baking for another 30 minutes.  Close the heat and serve hot or at room temperature.
7. Served great as a side dish or as we enjoy tucked inside a pita bread with a sprinkling of cheese.

With so many more Italo-French recipes in my repertoire...
I'll hopefully have a chance to share many more with you to enjoy.

Have a wonderful week and flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.