Provençal Vegetable Tian

Rows of tender, slow-roasted vegetables tightly packed together. The tomato skins slightly wrinkle under the heat, releasing juices that bind everything with olive oil and Provençal herbs.

• Prep time: 25 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 231
• Protein: 5 g
• Carbs: 15 g
• Fat: 16 g

Ingredients

• 2 piece Zucchini ( sliced into rounds )
• 1 piece Eggplant (aubergine) ( sliced into rounds )
• 4 piece Round tomato ( sliced into rounds )
• 1 piece Yellow onion ( thinly sliced )
• 2 piece Garlic ( minced )
• 4 tbsp Extra virgin olive oil
• 1 tbsp Dried Herbs de Provence
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Slicing the vegetables

   Wash the vegetables. Slice the zucchini, eggplant, and tomatoes into regular 5-millimeter thick rounds. Slices must be uniform for even cooking.

2. Preparing the base

   Thinly slice the onion and mince the garlic. Spread them at the bottom of an ovenproof dish with a drizzle of olive oil. This will act as an aromatic bed that softens under the vegetables.

3. Assembling the tian

   Arrange the vegetable slices vertically in the dish, alternating zucchini, eggplant, and tomato. Pack them tightly: the vegetables will shrink during cooking.

4. Seasoning and baking

   Sprinkle with Provençal herbs, salt, and pepper. Drizzle generously with olive oil. Bake at 180°C. It is ready when the vegetables are tender and the juices have almost completely reduced at the bottom of the dish.

Chef's tips

• Pack the vegetables tightly in the dish, as they lose water and volume while cooking.
• If the vegetables brown too quickly, cover the dish with parchment paper halfway through.
• Choose vegetables with a similar diameter for a perfect look.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Best when reheated gently in the oven.