Tian Provençal-vegetable bake

This tasty French dish with baked fresh summer vegetable tastes even better made a day in advance.
Course Side Dish
Cuisine French
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Author Jas


  • 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


  • 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.


You can also use yellow squash and sautéed onions if you like. I added sliced mushrooms into the empty spaces between the vegetables.