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Tian Méditerranéen


Featured Recipe Exclusively for McDonald Garden Center

Tian Méditerranéen

A classic French Mediterranean vegetarian dish, this fresh side is perfect for your Saturday evening cookout. Fragrant, colorful and easy to make, Tian Méditerranéen brings the elegance of the French Riviera to your table.


  • Tomatoes - (Better Boy and Early Girl are our recommendations)
  • Eggplant
  • Zucchini
  • That’s Italian Basil by Savor Edibles
  • BBQ Rosemary
  • Chef Jeff Cilantro
  • Chef Jeff Chives

Preheat oven to 350°

  1. Drizzle olive oil at the bottom a glass baking dish.
  2. Add a few shakes of salt and pepper.
  3. Thinly slice eggplant, tomato and zucchini.
  4. Organize vegetables in the baking dish in sequential order (eggplant, tomato, zucchini) repeating until full.
  5. Sprinkle in fresh herbs (rosemary, basil, cilantro and chives) with more salt and pepper.
  6. Drizzle with olive oil.
  7. Bake for 30 minutes.

Option: Add McDonald Garden Center tomato salsa for an extra kick.

Top with Parmesan cheese
Bake in the oven 400° for 10mn

Bon Appétit!

About the Chef: Manuel Molion was born and raised in Metz, France. He attended the Culinary School of Metz (Ecole hôtelière) from 1993-1995 and has served the French Navy (Marine Nationale) for over 20 years. He is currently the chef de cuisine for the French commander of NATO in Norfolk, VA. Chef Manu has cooked in famous kitchens all over the world and his guest list includes kings, dignitaries, and celebrities of all nations. Notable diners include French Presidents Jacques Chirac and Nicholas Sarkozy, the President of Singapore, King of Spain, King of Norway, Mrs. Condoleezza Rice, and Mrs. Hillary Clinton. Chef Manu is the exclusive chef for McDonald Garden Center.

Extend Your Harvest

Plant more warm-season veggies now for cool-season harvests.
by Kathy Van Mullekom, a lifelong gardener and gardening writer living in York County, Virginia

I grew up with a vegetable garden. Dad raised potatoes, string beans, corn, cucumbers, onions, squash and tomatoes – lots of tasty tomatoes. Mom canned beans and tomatoes and pickled cucumbers. It’s how our family of six ate healthy and fresh on the conservative income my father made at the local shipyard.

As an adult, Dad spoiled us with fresh tomatoes from a smaller garden, and Mom still put up string beans. To this day, I can’t eat canned string beans from the store, only fresh ones, because nothing else compares to what I have known.

Now, that my father’s veggie patch is gone because he’s in a retirement home and mom has passed on to her heavenly garden, I try my best to raise a few fresh veggies for the meals I fix me and hubby.

Around this time of year, by mid-July, I plant a second crop of vegetables, particularly tomatoes, so I have a fall crop. The process is called succession planting, a method that works really good for many crops, including lettuces and onions. It’s the best way to keep a continuous harvest. Succession planting is also the process of planting something where you removed plants – such as summer corn after spring peas. Before putting in any new plants, always add some aged compost to the soil to replenish it for good plant growth.

When you plant new tomatoes, plant them deep for strong root growth. Stake as needed, and you’re your fingers to remove small, lower leaves, or suckers. You can root suckers in jars of water, and plant them after roots develop.

My favorite tomatoes include sandwich-slicing styles, as well as cherry tomatoes I eat on salads and as snacks. There’s always a plate of bite-sized tomatoes on the laundry counter so I can grab a few as I go out the door. During summer, a tomato snack refreshes me as much as a cool glass of lemonade.

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