THE Provençal vegetable tian This is one of those sun-drenched dishes that instantly evokes long summer evenings. Simple to prepare and naturally fragrant, it showcases Mediterranean vegetables in all their freshness. Traditionally, this tian uses tomatoes, zucchini, and an eggplant, thinly sliced and layered in a gratin dish. A bed of sliced onions, a generous drizzle of olive oil, a few cloves of garlic, and a touch of thyme complete this flavorful base.
After slow baking in the oven, the vegetables become meltingly tender, almost candied, and develop an irresistible natural sweetness. This tian can be served as an accompaniment to fish, roast poultry, or simply with a slice of toasted bread for a light, vegetarian meal.
To elevate this dish, here's a little chef's secret: sauté the eggplant slices in a pan for a few minutes before baking them. They'll absorb less oil and offer an even more delicate texture.
Colorful, healthy and incredibly aromatic, vegetable tian is a staple of Southern cuisine — an easy dish that instantly brings warmth and conviviality to the table.
🥒🫑 Ingredients (serves 4)
- 2 medium courgettes
- 2 ripe tomatoes
- 1 eggplant
- 1 yellow onion
- 2 cloves of garlic
- 4 tablespoons of olive oil
- 1 sprig of thyme (or herbes de Provence)
- Salt and black pepper
- (Optional) 50g of grated Parmesan or Mozzarella cheese
👩🍳 Preparation
- Preheat the oven at 180°C.
- Peel the onion and cut it into thin strips. Distribute them at the bottom of a gratin dish.
- Laver et trancher les légumes (courgette, tomate, aubergine) en rondelles régulières.
- In the dish, alternate the slices vertically: tomato – courgette – aubergine – tomato… until the tian is full.
- Émincer l’ail and distribute it among the vegetables.
- Drizzle with olive oilAdd salt, pepper, and thyme.
- Cover with aluminum foil and bake. 40 minutes.
- Remove the foil and continue cooking. 20 minutes to lightly brown.
- (Optional) Add the cheese 10 minutes before the end.
🕐 Total time: 1 hour 15 minutes
🌡️ Difficulty: easy
For a tian again softer and more fragrant, do bring back the eggplant à la poêle 3–4 minutes avec un filet d’huile d’olive avant de la disposer dans THE plat.
It will absorb less oil in the oven and develop a sweet, candied flavor.
📊 Table of RDI (Recommended Daily Intake) – per serving
(Approximate data for one adult, without added cheese)
| Nutrient | Quantité pour 1 portion | % Estimated AJR |
|---|---|---|
| Calories | ~140 kcal | 7% |
| Lipids | 7 g | 10% |
| Carbohydrates | 15 g | 6% |
| Fibers | 4 g | 16% |
| Proteins | 3 g | 6% |
| Vitamin C | ~25 mg | 30% |
| Vitamin A | ~600 IU | 12% |
| Potassium | ~500 mg | 10% |