Provencal Vegetable Tian
This is an easy, healthy and pretty-looking vegetarian recipe.
The name of this recipe “tian” is inspired by the name of the traditional dish this was baked in in the south of France, a colourful clay dish, nothing like the one I used below unfortunately… But even without a colourful dish it still remains a colourful recipe. This tian is really easy to make but you will need a bit of time in front of you to cook it (1h-1h30 in the oven).
- 3 zucchinis
- 1 eggplant
- 1 tomato
- Black olives like kalamata (optional)
- 1 onion
- 1 garlic clove
- mixed herbs (rosemary, thym, etc.)
How to prepare it:
- Preheat the oven at 450°F so it will be hot when you are ready.
- Cut all the veggies in regular slices.
- Put the onion slices at the bottom of the dish. On top of it, stack all other veggies vertically by alternating them (1 zucchini slice, 1 eggplant slice, 1 tomato slice… repeat…)
- Sprinkle with olive oil, herbs, salt and pepper.
- Cover with foil and place in the oven at 450F for 1h. It should be cooked by then but try with a knife. If it easily goes through the veggies, it’s cooked. Then remove the foil and cook an extra 15 minutes uncovered.
Serve hot, medium hot or even cold as a side to a nice meat on the BBQ or anything else you fancy!