Tian is the word for both the pottery casserole in which this dish is cooked and the dish itself. I always think of a tian as having a mélange of tomatoes, onions, zucchini and sometimes eggplant (like ratatouille), but I think that’s because I’ve taken my notion of a tian from Roger Vergé, the late Provençal chef who popularized the slow- roasted dish.
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This is the kind of Green Goddess you actually want to eat — no mayo, not too much garlic, and loaded with fresh herbs and avocado. Adapted from Bon Appetit.
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