This slightly sweet vegetable dish takes its name from the French term (pronounced tee-AHN) for mixed vegetables prepared gratin-style. The recipe calls for an 11- x-7-inch gratin dish, go with what you have–the baking time may vary.

5 c green bean pieces (1-inch)
butter or oil
3 c thinly sliced onion
6 garlic cloves, minced
2 t sugar, optional
1/2 t salt
1/4 t black pepper
2 T balsamic vinegar
1 T fresh, chopped basil, or 1 t dried basil
1-1/2 t fresh, chopped oregano, or 1/2 t dried oregano
4 c tomatoes, sliced or chopped, or 4 c cherry tomatoes, halved
1/4 c grated fresh Parmesan cheese

1. Preheat oven to 400ºF.

2. Cook beans in boiling water 3 minutes or steam for 5 minutes. Drain and rinse under cold water; set aside.

3. Heat a skillet coated with butter or oil over medium heat. Add onion, garlic, sugar, salt, and pepper; sauté about 8 minutes or until lightly browned, stirring frequently. Stir in vinegar, basil and oregano; cook 2 minutes. Remove from heat.

4. Arrange beans in an 11 x 7-inch baking dish coated with butter or oil. Top with onion mixture. Arrange tomatoes on top of onion mixture, and sprinkle with cheese. Bake for 35 minutes or until the cheese is lightly browned.