📝 About This Recipe
Transport your senses to the rolling hills of Southern France with this vibrant, slow-roasted vegetable masterpiece. Unlike a ratatouille where vegetables are stewed, a Tian is defined by its elegant arrangement and dry-roasting technique, which caramelizes the edges while concentrating the natural sugars of the summer harvest. This dish is a celebration of texture and color, featuring layers of tender zucchini, earthy eggplant, and jammy tomatoes nestled on a bed of savory aromatics.
🥗 Ingredients
The Vegetable Base
- 2 medium Zucchini (sliced into 1/8-inch thick rounds)
- 2 medium Yellow Squash (sliced into 1/8-inch thick rounds)
- 2 slender Japanese Eggplant (sliced into 1/8-inch thick rounds)
- 5-6 firm Roma Tomatoes (sliced into 1/8-inch thick rounds)
- 2 medium Yukon Gold Potatoes (peeled and sliced into paper-thin rounds)
The Aromatics (L'Oignonade)
- 4 tablespoons Extra Virgin Olive Oil (divided)
- 1 large Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 2 teaspoons Fresh Thyme (leaves removed from stems)
- to taste Salt and Black Pepper
Topping & Finishing
- 1/2 cup Gruyère or Parmesan Cheese (finely grated (optional))
- 1/4 cup Fresh Basil (torn for garnish)
- 1 teaspoon Herbes de Provence (dried)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Select a shallow ceramic or cast-iron baking dish (roughly 9x13 inches or a 10-12 inch round).
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2
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and a pinch of salt. Sauté for 8-10 minutes until soft and translucent, but not browned.
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3
Add the minced garlic and half of the fresh thyme to the skillet. Cook for another 1-2 minutes until fragrant, then spread this mixture evenly across the bottom of your baking dish.
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4
Prepare your vegetables. For the best visual result, ensure all vegetables are roughly the same diameter. Use a mandoline for the potatoes to ensure they cook through at the same rate as the softer vegetables.
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5
Begin layering the vegetables. Take a slice of eggplant, a slice of zucchini, a slice of tomato, a slice of yellow squash, and a slice of potato. Stack them like a deck of cards.
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6
Arrange the stacks vertically in the baking dish, leaning them against the edge. Continue until the dish is tightly packed with alternating rows of colorful vegetables.
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7
Generously season the top of the vegetables with salt, black pepper, and the dried Herbes de Provence.
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8
Drizzle the remaining 2 tablespoons of olive oil over the top of the vegetables, ensuring every slice gets a little glistening of oil.
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9
Cover the dish tightly with aluminum foil. This allows the vegetables to steam and soften in their own juices during the first half of cooking.
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10
Bake for 40 minutes. Remove the foil; the vegetables should be tender when pierced with a knife.
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11
If using cheese, sprinkle the grated Gruyère or Parmesan evenly over the top. Increase the oven temperature to 400°F (200°C).
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12
Bake uncovered for another 25-30 minutes. You are looking for the edges of the vegetables to brown and crisp slightly, and any excess liquid at the bottom to evaporate into a thick glaze.
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13
Remove from the oven and let rest for at least 10 minutes. This is crucial as it allows the flavors to meld and the juices to settle.
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14
Garnish with fresh torn basil and an extra drizzle of high-quality olive oil before serving.
💡 Chef's Tips
Try to buy vegetables with similar diameters so the rows look uniform and professional. Don't skip the potato; it absorbs the juices from the tomatoes and zucchini, providing a wonderful texture contrast. If the vegetables release too much water, carefully baste the tops with the liquid halfway through to help them brown. For a vegan version, omit the cheese and top with a mixture of breadcrumbs and nutritional yeast for crunch. This dish actually tastes even better the next day when reheated or served at room temperature.
🍽️ Serving Suggestions
Serve as a side dish to roasted lamb or grilled lemon-herb chicken. Pair with a crisp, chilled Provence Rosé or a light-bodied Pinot Noir. Serve alongside a crusty sourdough baguette to soak up the flavored oils. Top with a poached egg for a sophisticated vegetarian brunch option. Accompany with a simple arugula salad dressed in a sharp lemon vinaigrette.