Summer Vegetable Tian in Indoor and Non-Grill Cooking Posted 5 minutes ago On 8/21/2021 at 7:49 PM, Jack. said: A French Provencal dish of eggplant, zucchini, squash and tomatoes sliced in 1/4" rounds, seasoned with shaved garlic, shaved shallots, Herbs de Provence and EVOO. Baked covered @ 400* for 1 hour then uncovered for 1/2 hour. Sprinkled with shredded Parmesan when hot out of the oven. This dish is easily adapted to a kamado. I wanted to use a round ceramic dish, so to avoid discoloration, I used the indoor oven. This dish makes a delicious side for chicken, fish, pork, or eggs. Very lo cal, too. Thanks for looking and Happy Cooking. That looks fantastic, will be trying some iteration of this soon.