Tian Provençal (French Baked Vegetables)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 large servings
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Calories
196 kcal
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Course
Side Dish, Main Course
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Cuisine
French
Tian Provençal (French Baked Vegetables)
Description
This recipe begins with a base sauce of sautéed garlic and onion cooked with crushed tomatoes until reduced to a thick paste. Thin slices of zucchini, eggplant, and tomatoes are carefully prepared to similar thickness to ensure even cooking. A blend of herbs including herbes de Provence, fresh basil, salt, and pepper is incorporated into the base sauce for fragrant seasoning.
The vegetables are artfully layered in a circular or linear pattern atop the tomato base in a casserole dish, then brushed with olive oil. Baking at moderate temperature allows the vegetables to soften and meld flavors over about an hour, resulting in a tender texture and a richly herbal, slightly sweet tomato flavor. The thin slicing promotes even cooking and a pleasing layered appearance.
Tian Provençal is versatile, served warm or cold, as a side dish or a vegetarian main. It pairs well with fresh bread or can be enhanced with additions like mushrooms or tempeh in the base. Leftovers keep refrigerated for up to a week and reheat gently by microwave or oven. Different baking dishes can be used depending on available equipment.
Ingredients
Base
- 2 Tbsp olive oil 30 mL, divided
- 2 cloves garlic minced
- 1 cup white onion about 1 onion, finely diced
- 1 oz can crushed tomatoes 425 g
Veggies
- 3 medium zucchini can also use yellow squash
- 1 medium eggplant
- 5 medium Roma tomato
Seasonings
- 1 tsp herbes de provence or ¼ tsp rosemary, ¼ tsp oregano, ½ tsp thyme
- 1 Tbsp basil chopped, fresh
- ½ tsp salt
- ¼ tsp red pepper flakes use less if you don't like spicy, crushed
- ¼ tsp black pepper
Instructions
- Base: Preheat oven to 350°F (176°C). Heat 1 tablespoon of the oil in a large saute pan over medium heat, then add garlic and onion. Cook until onion softens, about 5 minutes, then add crushed tomatoes. Let gently simmer, uncovered, until tomatoes have the texture of a thick paste, about 10 minutes.
- Veggies: While tomatoes simmer, thinly slice unpeeled zucchini, eggplant, and tomatoes into ⅛ inch thick slices (easiest with a mandolin slicer). If some slices are wider than others, you can cut them in half so they're roughly the same size
- Seasonings: Remove tomato mixture from heat and stir in seasonings.
- Assemble: Spread tomato mixture into the bottom of a large casserole dish or tart pan. Working from the outer edge, layer veggies on top of the sauce in an alternating pattern (ex: eggplant - tomato - zucchini - repeat). You may not use all the veggies, depending on the size of your pan.
- Bake: Brush veggies with remaining olive oil and bake for 1 hour, or until veggies are tender. If top begins to brown too quickly, cover with aluminum foil.
Notes
- Fresh parsley and shredded parmesan can be added as garnish for extra flavor.
- To make it a main dish, incorporate cooked mushrooms or seasoned grated tempeh into the tomato base.
- Any baking dish will work if a traditional French tian dish is unavailable; use rows if layering in a rectangular pan.
- Store leftovers in an airtight container in the fridge for 5 to 7 days, reheating gently by microwave or oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4large servings
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 196kcal | 10% |
| Carbohydrates | 29.3g | 10% |
| Protein | 7.2g | 14% |
| Fat | 7.8g | 12% |
| Saturated Fat | 1.1g | 6% |
| Cholesterol | 0mg | 0% |
| Sodium | 508mg | 21% |
| Potassium | 1060mg | 23% |
| Fiber | 11.6g | 46% |
| Sugar | 17.2g | 34% |
| Calcium | 109mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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