Tian Provençal is a French vegetable bake named after the ceramic dish from Provence used for baking and serving. Looking for new ways to use up my garden produce, I found this dish and first fell in love with its design. If you search images for tian Provençal you will find some cool, artistic ways for layering. I was in awe. Creating a dish that is pleasing to the eye as it is to the palate is a win-win.
I love the simplicity of the dish, no bells and whistles. But the flavor is so satisfying you will be kicking yourself in the rear for not making it sooner. At least that’s what I did. The texture of tender vegetables is perfect. A little bit of thyme, basil, and garlic goes a long way. Serve it with baguette and a glass of wine, close your eyes and you’ll feel like you’re in Provence on vacation. Try it.
Tian Provençal – vegetable bakeThis tasty #French dish with #baked fresh summer #vegetable tastes even better made a day in… Click To Tweet
2 zucchini (small to medium size)
2 small eggplant (any color, I used white)
2 large tomatoes
1 large garlic clove
Freshly ground black pepper
Note: you can also use yellow squash and sautéed onions if you like. I added sliced mushrooms into the empty spaces between the vegetables.
Preheat oven to 350 degrees Fahrenheit.
Finely slice the clean vegetables cross or lengthwise, using a mandoline slicer. Lightly oil a round oven-proof dish. Starting from the outside, arrange the vegetables in a dish in an upright position alternating colors. Press them in tightly. This task may need extra patience or a third hand to help. Alternatively, use a square dish or arrange vegetables in rows, or layers like lasagna. There’s no wrong way of layering.
Tuck garlic pieces between the vegetable rows. Drizzle with oil, season with salt and pepper, and top with thyme. Bake uncovered until vegetables are tender, about 50-60 minutes. Serve warm or at room temperature garnished with torn basil leaves.
Btw, I have no idea how my oil made those curly patterns. Neat!
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