Tian Provençal vegetable bake - All that's Jas. This tasty French dish with baked fresh summer vegetable tastes even better made a day in advance.

Tian Provençal – vegetable bake

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 bake

This tasty #French dish with #baked fresh summer #vegetable tastes even better made a day in… Click To Tweet

Tian Provençal vegetable bake - All that's Jas

Ingredients:
Serves 4

2 zucchini (small to medium size)
2 small eggplant (any color, I used white)
2 large tomatoes
1 large garlic clove
Fresh thyme
Fresh basil
Olive oil
Sea salt
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.

Directions:

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.

What is your favorite vegetable recipe? Do you like eggplants? You might like these recipes: eggplant caponata, bouranee baunjanroasted eggplant fan or a classic eggplant parmesan.

Btw, I have no idea how my oil made those curly patterns. Neat!

Tian Provençal vegetable bake - All that's Jas

Tian Provençal vegetable bake - All that's Jas

Tian Provençal vegetable bake - All that's Jas

Tian Provençal vegetable bake - All that's Jas

Tian Provençal vegetable bake - All that's Jas

Tian Provençal-vegetable bake

Tian Provençal-vegetable bake

This tasty French dish with baked fresh summer vegetable tastes even better made a day in advance.

Ingredients

  • 2 zucchini (small to medium size)
  • 2 small eggplant (any color)
  • 2 large tomatoes
  • 1 large garlic clove
  • Fresh thyme
  • Fresh basil
  • Olive oil
  • Sea salt
  • 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.

Directions

Preheat oven to 350 degrees Fahrenheit.

Finely slice the clean vegetables using a mandolin cross or lengthwise. Lightly oil a round oven-proof dish. Starting from the outside, arrange the vegetables around the dish in an upright position, alternating colors and pressing them in tightly. This task may require 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.

http://all-thats-jas.com/2016/08/tian-provencal-vegetable-bake.html

Recipe featured at Slap Dash Mom, Life With Lorelai, and Sharing Life’s Moments

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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29 Comment

  1. Reply
    Stay on Track: Healthy Eating
    February 27, 2017 at 7:01 am

    […] Tian Provencal vegetable bake from yours truly is pretty to look at and pretty tasty. […]

  2. Reply
    Home Matters Linky Party
    September 2, 2016 at 12:14 am

    […] Tian Provencal Vegetable Bake from Jas @ All That's Jas […]

  3. […] Tian Provencal Vegetable Bake from Jas @ All That’s Jas […]

  4. […] Tian Provencal Vegetable Bake from Jas @ All That’s Jas […]

  5. Reply
    Jamie
    September 1, 2016 at 2:41 pm

    Wow, that looks amazing! Almost too pretty to eat….almost! 🙂 Glad I saw this at the #HomeMattersParty
    Jamie recently posted…Transform Planters into a Lighthouse #TigerStrypesBlogMy Profile

    1. Reply
      Jas
      September 2, 2016 at 7:30 am

      Thank you, Jamie 🙂 I’m glad you stopped by. XO

  6. Reply
    Courtney
    August 30, 2016 at 4:37 pm

    This sounds so good– and it looks absolutely beautiful!

    1. Reply
      Jas
      August 31, 2016 at 8:20 am

      Thank you, Courtney! When it looks so pretty, you forget you’re eating vegetables, lol.

  7. Reply
    Leanna
    August 30, 2016 at 12:04 pm

    This recipe hits all three, healthy, pretty and looks delish.

    I am always looking for new ways to eat veggies.

    Pinned and thanks.

    1. Reply
      Jas
      August 31, 2016 at 8:21 am

      Aw, thank you Leanna! Have a blessed day 🙂

  8. Reply
    fabiola
    August 30, 2016 at 12:15 am

    What a great combo of veggies, I love then all. Thanks for sharing at Inspiration Galore Projects!!

    1. Reply
      Jas
      August 30, 2016 at 9:39 am

      Thank you so much, Fabiloa! Wishing you a wonderful day!

  9. Reply
    Nicole
    August 29, 2016 at 9:28 pm

    The presentation is beautiful! It’s got all my favorite veggies in it, too. I definitely want to make this and am pinning to my recipe board. Thank you for sharing this with us at the #HomeMattersParty

    1. Reply
      Jas
      August 30, 2016 at 9:38 am

      Thank you, Nicole. I want to make it every week, just to try different designs, lol. Hope your day is amazing!

  10. Reply
    Helen at the Lazy Gastronome
    August 29, 2016 at 9:15 am

    It looks like a flower! Thanks for sharing on the What’s for Dinner link up
    Helen at the Lazy Gastronome recently posted…Spanish Pork ChopsMy Profile

    1. Reply
      Jas
      August 29, 2016 at 9:09 pm

      Thanks and thank you for stopping in, Helen! Hope your week is going great.

  11. Reply
    Heidi
    August 28, 2016 at 6:56 pm

    What a beautiful way to cook vegetables! Thanks for the idea!
    Heidi recently posted…Printable “Friends are the Flowers….” Tags & PicksMy Profile

    1. Reply
      Jas
      August 29, 2016 at 7:28 am

      The visual effect definitely plays a big role in this dish. Thank you, Heidi!

  12. Reply
    Katrin
    August 28, 2016 at 6:16 pm

    Jas, Oh my Goodness, first off, your photography is just amazing and this just looks so pretty and delicious at the same time! What a great recipe, eggplant is one of my favourite veggies!
    Katrin recently posted…Sweet Inspiration #21 : Party like it’s the last week of summerMy Profile

    1. Reply
      Jas
      August 29, 2016 at 7:56 am

      Hi, Katrin! Thank you bunches!! I appreciate your comment so much because I’m rarely satisfied with my photography. You made my day! 😀

  13. Reply
    Michelle
    August 27, 2016 at 12:23 pm

    I love this – great way to serve veggies!

    1. Reply
      Jas
      August 28, 2016 at 9:41 am

      Thank you, Michelle, it really is 😀

  14. […] love zucchini and can eat it all the time. In my previous post, I shared a yummy vegetable bake with zucchini. Grilled or roasted is our favorite way to make it. I often serve this creamy […]

  15. Reply
    Jae | Dreaming of Leaving
    August 17, 2016 at 7:07 pm

    What a beautiful creation, I especially love your photography! Definitely a must pin 🙂 have a great day! Xo
    Jae | Dreaming of Leaving recently posted…World’s Best Apple Recipe RoundupMy Profile

    1. Reply
      Jas
      August 19, 2016 at 9:37 am

      Aw, thank you Jae, you made my day 😀 Wishing you a wonderful weekend!!!

  16. Reply
    Charlene Asay
    August 17, 2016 at 10:53 am

    This looks beautiful. I am going to have to make one.

    1. Reply
      Jas
      August 19, 2016 at 9:38 am

      Thank you bunches, Charlene! It’ll be on our dinner table often, that for sure 🙂

  17. Reply
    penpen
    August 16, 2016 at 5:21 pm

    What perfect timing for this recipe: my vegan daughter and vegetarian grandchild are coming for a visit. I can set out a gorgeous meal for them–if I can make it as carefully as you did.

    1. Reply
      Jas
      August 17, 2016 at 9:29 am

      I’m so glad for the timing! 🙂 I’m sure you’ll make it even better. Thanks for stopping in and have a grand day!

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