Tian Provençal

Tian Provençal

Layered summer vegetables bake slowly until tender, soaking up olive oil and thyme.

Total 1 hr 55 min Makes 6 servings Calories 180/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This rustic Provençal bake arranges thinly sliced zucchini, tomatoes, eggplant, and onion in overlapping rows, then roasts them with olive oil, garlic, and herbes de Provence until soft and lightly caramelized at the edges. It makes a bright side dish for roasted meats or a light main course alongside crusty bread and goat cheese.

Ingredients

  • 1 medium eggplant, sliced into 1/4-inch rounds
  • 2 medium zucchini, sliced into 1/4-inch rounds
  • 4 medium tomatoes, sliced into 1/4-inch rounds
  • 1 large yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 4 cloves garlic, minced
  • 1/3 cup extra-virgin olive oil, divided
  • 2 teaspoons herbes de Provence
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh thyme leaves, plus extra for garnish
  • 1/4 cup grated Parmesan cheese

Method

  1. Preheat the oven to 375°F. Lightly oil a 9x13-inch baking dish.

  2. Heat 2 tablespoons of olive oil in a 9-inch skillet over medium heat. Add the sliced onion and bell pepper and cook, stirring occasionally, until softened, about 8 minutes.

  3. Stir the minced garlic into the onion mixture and cook until fragrant, about 1 minute. Spread the mixture evenly over the bottom of the prepared baking dish.

  4. Arrange the eggplant, zucchini, and tomato slices in tightly overlapping rows on top of the onion mixture, alternating vegetables for color.

  5. Drizzle the remaining olive oil evenly over the vegetables, then sprinkle with herbes de Provence, salt, pepper, and fresh thyme.

  6. Cover the dish tightly with foil and bake until the vegetables are tender when pierced with a knife, about 45 minutes.

  7. Remove the foil, sprinkle the Parmesan cheese over the top, and continue baking uncovered until the edges are lightly caramelized and the cheese is golden, about 25 minutes.

  8. Let the tian rest for 10 minutes, then garnish with extra fresh thyme before slicing and serving.

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    Tian Provençal

    This rustic Provençal bake arranges thinly sliced zucchini, tomatoes, eggplant, and onion in overlapping rows, then roasts them with olive oil, garlic, and herbes de Provence until soft and lightly caramelized at the edges. It makes a bright side dish for roasted meats or a light main course alongside crusty bread and goat cheese.

    1 hr 55 min 6 servings 180 cal

    Ingredients

    • 1 medium eggplant, sliced into 1/4-inch rounds
    • 2 medium zucchini, sliced into 1/4-inch rounds
    • 4 medium tomatoes, sliced into 1/4-inch rounds
    • 1 large yellow onion, thinly sliced
    • 1 red bell pepper, thinly sliced
    • 4 cloves garlic, minced
    • 1/3 cup extra-virgin olive oil, divided
    • 2 teaspoons herbes de Provence
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 2 tablespoons fresh thyme leaves, plus extra for garnish
    • 1/4 cup grated Parmesan cheese

    Method

    1. 1

      Preheat the oven to 375°F. Lightly oil a 9x13-inch baking dish.

    2. 2

      Heat 2 tablespoons of olive oil in a 9-inch skillet over medium heat. Add the sliced onion and bell pepper and cook, stirring occasionally, until softened, about 8 minutes.

    3. 3

      Stir the minced garlic into the onion mixture and cook until fragrant, about 1 minute. Spread the mixture evenly over the bottom of the prepared baking dish.

    4. 4

      Arrange the eggplant, zucchini, and tomato slices in tightly overlapping rows on top of the onion mixture, alternating vegetables for color.

    5. 5

      Drizzle the remaining olive oil evenly over the vegetables, then sprinkle with herbes de Provence, salt, pepper, and fresh thyme.

    6. 6

      Cover the dish tightly with foil and bake until the vegetables are tender when pierced with a knife, about 45 minutes.

    7. 7

      Remove the foil, sprinkle the Parmesan cheese over the top, and continue baking uncovered until the edges are lightly caramelized and the cheese is golden, about 25 minutes.

    8. 8

      Let the tian rest for 10 minutes, then garnish with extra fresh thyme before slicing and serving.