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Vegetable Tian à la Provençale

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Prep Time 15 mins
Cook Time 1 hr
Course Accompagnement, Plat principal
Cuisine Française
Servings 4


  • 2 courgettes
  • 1 eggplant
  • 2 tomatoes
  • 3 medium potatoes
  • 3 cloves of garlic
  • Olive oil
  • Herbes de Provence
  • Salt
  • Pepper
  • Sweet pepper optional


  • Start by washing your vegetables in cold water.
  • Cut the courgettes into 0.5 cm slices. Cut the eggplant in half lengthwise, cut slices to the same thickness as the courgettes. Cut the tomatoes into slices as well.
  • Depending on the type of potatoes you use, you can choose to peel them or not. If you use small potatoes, keep the skin on. Otherwise, peel your potatoes. Then cut them into thin strips.
  • Preheat the oven to 200° C. In a glass or terracotta dish, start by adding a drizzle of olive oil to the bottom of the dish.
  • Then arrange a row of courgette, a row of potato, a row of courgette, a row of eggplant, a row of courgette and finally a row of tomato. Continue in this way until the dish is filled.
  • Cut three cloves of garlic into thin strips and sprinkle the Tian with garlic, spreading it evenly over all the vegetables.
  • Sprinkle generously with herbes de Provence. Season with salt and pepper.
  • If you like spicy dishes, you can add a little sweet pepper.
  • Finally, pour a generous dash of olive oil over the vegetables.
  • Cook the Vegetable Tian for an hour. Serve hot as an side dish with meat or fish or as a main course with a green salad.
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