The vegetable tian is a French classic dish from that not only looks great visually but is also an original way to serve summer vegetables.
Prep Time 15 minutesmins
Cook Time 35 minutesmins
Course Side dish
Cuisine French
Servings 4
Calories 247kcal
Ingredients
2zucchinior 3 depending on the size
2eggplants
8tomatoes
3clovesof garlic
1/3cupolive oil(80 ml)
2tablespoonsof dry herbs(Herbes de Provence)
Salt
Black Pepper
Instructions
Cut the vegetablesinto thin slices of equal size. For the eggplant, I recommend to cut the eggplant slices in two as eggplant tend to have a larger diameter as zucchini and tomatoes. It will be easier to assemble afterwards.
Preheat the oven to 200° C (390 °F). Prepare the seasoning by mixing the olive oil with the minced garlic and half of the herbs.
In a glass or terracotta dish, begin by placing two tablespoons of the olive oil and garlic mixture in the bottom of the dish. Then arrange the vegetable slices in layers: I like to start with an eggplant slice, a zucchini slice, and a tomato slice. Continue either in a long row if you are using a rectangular dish or in a circular pattern if you are using a round dish. Finish by pouring the remaining olive oil mixture over the vegetables. Season generously with salt and black pepper. Sprinkle with the remaining herbs.
Bake for 35-40 minutes. When the vegetables begin to brown, cover the dish with aluminum foil. Add a few thyme sprigs or fresh basil for decoration.