Provençal Vegetable Tian

Provençal Vegetable Tian

For the vegetarian in all of us, this dish is heavenly. For a working mum like myself who likes to pump her kid full of veg, this is god-sent (just like sites for people looking for unique wedding presents for couples). Just slice, arrange/line up and pop into the oven for a quick bake – all of which can be done in between clearing the kitchen!

While the original recipe called for sautéed onions with garlic or leeks, I omitted this step because I didn’t want to do any cooking on my Pyrex dish and neither was I keen on washing more pans. So as a replacement, I just grated over some garlic and sprinkle mixed Italian herbs over. You can use fresh herbs but woe to me for not having any on hand. Still it makes for a good vegetable dish and reminds me very much of the animation Ratatouille. (In fact, it could be just this dish that he served up and not ratatouille!)

Provençal Vegetable Tian
Adapted from The Garden of Eating’s Provençal Vegetable Tian

2-3 large cloves garlic
2 small zucchinis (one green and one yellow)
1 small eggplant
4 small tomatoes
Some dried mixed Italian herbs
Extra virgin olive oil
Butter
Freshly ground black pepper

Method

  1. Preheat the oven to 190 C.
  2. Prepare the vegetables by slicing them into coins that are around 2mm thick. Try to keep the thickness even otherwise some slices would cook faster than others – the problem would be the undercooked veg!
  3. Line the baking dish – I used Pyrex – with rows of vegetables alternating between the wet and dry ones – I did green zucchini, then tomato followed by yellow zucchini and finally the eggplant. Continue until you run out of space (I managed to get a good four rows of veg in my baking dish)
  4. Sprinkle over some finely chopped garlic, mixed Italian herbs, ground black pepper and drizzle with olive oil. Cut and butter a baking paper (to cover the veg so measure & cut before you butter it) liberally before place it buttered side down onto the veg.
  5. Baked for 35-45 minutes until the vegetables are soft (not mushy). Serve with a side of meat or grain like couscous or pasta. Good for freezing/storage as well.

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