Vegetable Tian

A classic Provençal baked vegetable dish featuring thinly sliced eggplant, zucchini, tomatoes, and red onion arranged in rows, seasoned with garlic, herbs de Provence, and olive oil, then roasted unti... show more

mediterranean
french
provençal
Nutrition

Provides a rich source of dietary fiber, vitamins, and antioxidants from diverse vegetables with moderate healthy fats from olive oil and minimal sodium.

9% of daily energy
13 g
Carbs
14 g
Total fat
2 g
Protein
Dairy FreeEgg FreeGluten FreeHeart HealthyHigh FibreNut FreeNutritiousPeanut FreeShellfish FreeSoy FreeVeganVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

vegetarianvegandinnermain coursesideoven and roastingfamily friendly

Vegetable Tian

RecipeTin Eats (Chef JB (RecipeTin))

6

servings

0

per serve

0

minutes

Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
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Ingredients
Extra Virgin Olive Oil
6 tablespoon Extra Virgin Olive Oil
Garlic Cloves
4 Garlic Cloves finely minced with a knife
Tomato Paste
2 tablespoon Tomato Paste
Eggplant
1 Eggplant aubergine; cut in half lengthways then sliced 8mm half moons (~380g / 13.5oz)
Zucchini
3 Zucchini courgette; sliced into 6mm rounds (~180g / 6oz each)
Red Onion
3 Red Onion sliced into 3mm rounds (~140g / 5oz each); use a mandolin if you have one
Tomato
5 Tomato sliced into 5mm rounds (~140g / 5oz each)
Cooking Salt
2 teaspoon Cooking Salt or kosher salt; or half for table salt, +50% for flakes
Black Pepper
0.5 teaspoon Black Pepper
Herbes De Provence
1.5 teaspoon Herbes De Provence
Equipment
Oven

Oven

Ceramic baking dish

Ceramic baking dish

Knife

Knife

Cutting board

Cutting board

Mixing bowl

Mixing bowl

Mandolin

Mandolin

Instructions
1
ABBREVIATED RECIPE
Sweat the eggplant and zucchini, spread oil, tomato paste and garlic in a dish. Arrange vegetables, alternating, drizzle/sprinkle with oil, Herbs de Provence, salt and pepper. Bake 40 minutes.
2
FULL RECIPE
Preheat oven to 200°C / 400°F (180°C fan-forced).
3
Toss eggplant and zucchini slices in a bowl with 1 teaspoon of salt. Place them in colander over bowl to sweat and leave to drain for about 10 minutes while you slice the remaining vegetables and prepare the baking dish.
4
Spread 1 tbsp olive oil, tomato paste and half the garlic over the base of a ceramic baking dish (30cm x 20cm x 5cm / 12" x 8" x 2"). As the vegetables bake, they will release their juices which will mix into it to create a beautiful sauce underneath.
5
Give the colander a shake to remove excess water off the eggplant and zucchini (no need to pat them dry), then put them back into a bowl. A lot of salt comes off with the water, so toss with another 1/2 teaspoon of salt.
6
Arrange the vegetables vertically in the dish, alternating eggplant, zucchini, onion and tomato (I do it in this order). I usually make around 14 rows (the video is very useful here). Don't be afraid to pack the vegetables in quite tightly. They will shrink as they bake, so arranging them snugly together helps them stay upright.
7
Drizzle all-over with remaining olive oil. Sprinkle evenly with remaining garlic, remaining 1/2 teaspoon of salt, black pepper and Herbes de Provence.
8
Bake for 40 minutes until the vegetables are soft and lightly browned on the edges. Serve immediately, or leave to cool and serve at room temperature.
Vegetable Tian

Vegetable Tian

RecipeTin Eats (Chef JB (RecipeTin))

6

servings

0

per serve

0

minutes

A classic Provençal baked vegetable dish featuring thinly sliced eggplant, zucchini, tomatoes, and red onion arranged in rows, seasoned with garlic, herbs de Provence, and olive oil, then roasted unti... show more

mediterranean
french
provençal
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Extra Virgin Olive Oil
6 tablespoon Extra Virgin Olive Oil
Garlic Cloves
4 Garlic Cloves finely minced with a knife
Tomato Paste
2 tablespoon Tomato Paste
Eggplant
1 Eggplant aubergine; cut in half lengthways then sliced 8mm half moons (~380g / 13.5oz)
Zucchini
3 Zucchini courgette; sliced into 6mm rounds (~180g / 6oz each)
Red Onion
3 Red Onion sliced into 3mm rounds (~140g / 5oz each); use a mandolin if you have one
Tomato
5 Tomato sliced into 5mm rounds (~140g / 5oz each)
Cooking Salt
2 teaspoon Cooking Salt or kosher salt; or half for table salt, +50% for flakes
Black Pepper
0.5 teaspoon Black Pepper
Herbes De Provence
1.5 teaspoon Herbes De Provence
Equipment
Oven

Oven

Ceramic baking dish

Ceramic baking dish

Knife

Knife

Cutting board

Cutting board

Mixing bowl

Mixing bowl

Mandolin

Mandolin

Instructions
1
ABBREVIATED RECIPE
Sweat the eggplant and zucchini, spread oil, tomato paste and garlic in a dish. Arrange vegetables, alternating, drizzle/sprinkle with oil, Herbs de Provence, salt and pepper. Bake 40 minutes.
2
FULL RECIPE
Preheat oven to 200°C / 400°F (180°C fan-forced).
3
Toss eggplant and zucchini slices in a bowl with 1 teaspoon of salt. Place them in colander over bowl to sweat and leave to drain for about 10 minutes while you slice the remaining vegetables and prepare the baking dish.
4
Spread 1 tbsp olive oil, tomato paste and half the garlic over the base of a ceramic baking dish (30cm x 20cm x 5cm / 12" x 8" x 2"). As the vegetables bake, they will release their juices which will mix into it to create a beautiful sauce underneath.
5
Give the colander a shake to remove excess water off the eggplant and zucchini (no need to pat them dry), then put them back into a bowl. A lot of salt comes off with the water, so toss with another 1/2 teaspoon of salt.
6
Arrange the vegetables vertically in the dish, alternating eggplant, zucchini, onion and tomato (I do it in this order). I usually make around 14 rows (the video is very useful here). Don't be afraid to pack the vegetables in quite tightly. They will shrink as they bake, so arranging them snugly together helps them stay upright.
7
Drizzle all-over with remaining olive oil. Sprinkle evenly with remaining garlic, remaining 1/2 teaspoon of salt, black pepper and Herbes de Provence.
8
Bake for 40 minutes until the vegetables are soft and lightly browned on the edges. Serve immediately, or leave to cool and serve at room temperature.
vegetarianvegandinnermain coursesideoven and roastingfamily friendly
Nutrition

Provides a rich source of dietary fiber, vitamins, and antioxidants from diverse vegetables with moderate healthy fats from olive oil and minimal sodium.

9% of daily energy
13 g
Carbs
14 g
Total fat
2 g
Protein
Dairy FreeEgg FreeGluten FreeHeart HealthyHigh FibreNut FreeNutritiousPeanut FreeShellfish FreeSoy FreeVeganVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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