📝 About This Recipe
Originating from the sun-drenched hills of Provence, this elegant vegetable bake is a celebration of summer's bounty. Thinly sliced rounds of zucchini, eggplant, and tomatoes are shingled over a bed of slow-cooked aromatics, creating a mosaic of vibrant colors and concentrated flavors. As it slow-roasts, the vegetables soften into a buttery texture while the herb-infused olive oil creates a caramelized, savory crust that is quintessentially French.
🥗 Ingredients
The Aromatics Base
- 2 medium Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 2 tablespoons Extra Virgin Olive Oil (for sautéing)
- 1 teaspoon Herbes de Provence
The Vegetable Layers
- 2 medium Zucchini (sliced into 1/8-inch rounds)
- 2 medium Yellow Squash (sliced into 1/8-inch rounds)
- 1 long Japanese style Eggplant (sliced into 1/8-inch rounds)
- 5-6 pieces Roma Tomatoes (firm, sliced into 1/8-inch rounds)
- 1 large Red Bell Pepper (seeded and cut into rounds or squares)
Seasoning and Topping
- 1/4 cup Extra Virgin Olive Oil (high quality for drizzling)
- 3-4 sprigs Fresh Thyme (leaves stripped)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 cup Gruyère Cheese (finely grated (optional for a golden crust))
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch ceramic or glass baking dish with olive oil.
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2
In a large skillet over medium heat, add 2 tablespoons of olive oil. Sauté the onions until they are soft and translucent, about 8 minutes.
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3
Add the minced garlic and Herbes de Provence to the onions. Cook for another 2 minutes until fragrant, being careful not to brown the garlic.
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4
Spread the onion and garlic mixture evenly across the bottom of your prepared baking dish. This acts as a flavorful 'confit' base for the vegetables.
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5
Prepare your vegetables. Ensure the zucchini, squash, eggplant, and tomatoes are all sliced to a uniform thickness of about 1/8 inch. A mandoline is very helpful here.
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6
Begin shingling the vegetables: Stack a slice of eggplant, zucchini, squash, and tomato in your hand, then place them vertically against the edge of the dish.
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7
Continue this pattern, tightly packing the rows until the entire dish is filled with beautiful, upright alternating rows of vegetables.
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8
Generously season the top of the vegetables with kosher salt and freshly cracked black pepper.
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9
Drizzle the 1/4 cup of olive oil evenly over the rows, ensuring every slice gets a little oil to help it roast.
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10
Sprinkle the fresh thyme leaves over the top. Cover the dish tightly with aluminum foil.
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11
Bake in the center of the oven for 35 minutes. Covering the dish first allows the vegetables to steam and soften without burning.
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12
Remove the foil. If using Gruyère, sprinkle it evenly over the top now. Return the dish to the oven, uncovered, for another 25-30 minutes.
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13
The tian is done when the vegetables are tender, the edges are slightly caramelized, and any excess liquid has mostly evaporated.
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14
Remove from the oven and let it rest for 10 minutes. This allows the juices to settle and the flavors to meld before serving.
💡 Chef's Tips
Try to select vegetables with a similar diameter so the rows look uniform and cook evenly. If your tomatoes are very juicy, give them a gentle squeeze to remove some seeds and watery pulp before slicing to prevent a soggy tian. For the most authentic flavor, use a high-quality, peppery extra virgin olive oil. Don't rush the onion base; slow-cooking them until sweet provides the essential flavor foundation for the dish. Leftovers are incredible the next day, served cold or at room temperature on crusty bread.
🍽️ Serving Suggestions
Serve as a side to roasted lamb or grilled sea bass for a complete Provençal meal. Pair with a chilled glass of Côtes de Provence Rosé to complement the summer flavors. Accompany with a crusty French baguette to soak up the herb-infused oils at the bottom of the dish. Serve alongside a simple green salad with a sharp Dijon vinaigrette for a light vegetarian lunch. Top with a dollop of fresh basil pesto just before serving for an extra herbaceous punch.