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.
| Calories | 170 kcal |
| Energy | 712 kJ |
| Protein | 2 g |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 10 g |
| Cholesterol | 0 mg |
| Carbohydrate | 13 g |
| Sugars | 7 g |
| Dietary Fibre | 4 g |
| Sodium | 533 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnerveganvegetarianmain 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.Log in or sign up to get started
Ingredients
Equipment
Mandolin
Oven
Knife
Cutting board
Mixing bowl
Ceramic baking dish
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.
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).
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
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
Equipment
Mandolin
Oven
Knife
Cutting board
Mixing bowl
Ceramic baking dish
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.
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).
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.
dinnerveganvegetarianmain 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.
| Calories | 170 kcal |
| Energy | 712 kJ |
| Protein | 2 g |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 10 g |
| Cholesterol | 0 mg |
| Carbohydrate | 13 g |
| Sugars | 7 g |
| Dietary Fibre | 4 g |
| Sodium | 533 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
