A Provençal Vegetable Tian (Tian de Légumes Provençal) is such a simple yet delicious way to shake up your weekly meals, especially if you’re looking for a fresh way to enjoy some of your more basic vegetables—zucchini, tomatoes, and eggplant. This classic French vegetable dish is easy to prepare and incredibly flavorful. The only caveat is that it does take about an hour to bake, so a little planning ahead is key. However, once it’s all put together, all you have to do is pop it in the oven and let it do its thing. And trust me, it’s absolutely worth the wait! Plus, it’s a fantastic make-ahead dish, perfect for quick, healthy meals throughout the week.
The History of Provençal Vegetable Tian (Tian Provençal)
The term “tian” comes from the Provençal language which originally referred to a shallow earthenware or terracotta dish traditionally used in Provence for baking. Some say this dish traces its origins to rural southern France in the Middle Ages, where seasonal vegetables were layered and baked to create a simple, hearty meal—ensuring that nothing went to waste. While traditionally cooked cooked in earthenware, I’ve found that anything from a ceramic tart dish to a glass pie dish works just fine for baking vegetable tian.
Vegetable Tian vs. Ratatouille: What’s the Difference?
Though both Provençal Vegetable Tian and Ratatouille are vegetable-based dishes from Provence that use similar ingredients, they differ in preparation and texture. A tian involves layering thin slices of vegetables, such as zucchini, eggplant, and tomatoes, and then baking them in the oven until they begin to caramelize. On the other hand, Ratatouille is a more rustic, stewed dish where roughly diced vegetables are cooked with garlic, onions, and herbs until tender. Essentially, you can think of Ratatouille as a cozy vegetable stew. Tian, on the other hand, is an elegant and beautifully layered dish with a slightly caramelized, concentrated flavor.
The secret ingredient?
Olive oil—lots of it! Be generous with it both before and after baking. Thoroughly coat your vegetables in olive oil and season them well with salt and Herbes de Provence before popping the dish in the oven. Once baked, finish with an extra drizzle of olive oil for even more flavor. The bottom line: Don’t skimp on the olive oil!
Cooking Notes
Baking Time
There are many ways to prepare a tian, but simplicity is key. While some people prefer to pre-roast the vegetables on a baking sheet with olive oil, I find this step unnecessary, as long as you bake the dish for at least an hour. Cook your vegetables thoroughly; undercooking prevents the rich, caramelized flavor that makes a tian special. If you’ve sliced your vegetables a bit thicker than the recommended 1/4 inch, no biggie. Just know it may take more than an hour to bake (ask me how I know!). In this case, cover the dish with aluminum foil at the one-hour mark to prevent over-browning. Then continue baking for an additional 10–15 minutes or until the vegetables reach a perfectly tender, caramelized texture.
How To Store Your Tian Provencal
Once prepared, the Tian Provençal can be stored in an airtight container in the fridge for up to 4-5 days. To store, simply let it cool to room temperature, then cover and refrigerate. When you’re ready to enjoy it again, just reheat individual portions in the oven or microwave. This makes for a great make-ahead dish, perfect for quick meals during the week!
PrintProvençal Vegetable Tian (Tian Provençal)
This Vegetable Tian layers zucchini, tomatoes, and eggplant, all baked with olive oil and Herbes de Provence to create a tender, caramelized dish bursting with flavor.
Ingredients
- 1 small eggplant
- 1 medium zucchini
- 3–5 medium tomatoes
- 1 medium onion, finely sliced
- 4 garlic cloves, roughly chopped
- 4 tbsp olive oil (plus extra for drizzling)
- 1/2 tbsp Herbes de Provence
- Salt, to taste
- Black pepper, to taste
- Optional: A handful of cured black olives and fresh basil leaves for garnish
Instructions
- Slice the eggplant, zucchini, and tomatoes into thin, even rounds (about ¼ inch thick). Set aside.
- Rub the inside of your baking dish with one garlic clove for a subtle garlic flavor. Roughly chop the remaining garlic clove for later use.
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Add the sliced onion and cook, stirring occasionally, for 5–7 minutes, until soft and translucent. Avoid browning. Stir in the chopped garlic and cook for 1–2 minutes until fragrant but not browned.
- Remove from heat and spread the onion-garlic mixture evenly across the bottom of your baking dish.
- Preheat your oven to 375°F (190°C).
- Arrange the sliced vegetables in the baking dish over the onion-garlic mixture, alternating between eggplant, zucchini, and tomato slices to create a colorful pattern. No need to make it perfect—just have fun with it!
- Drizzle the remaining olive oil (2 tbsp) over the vegetables. Sprinkle with Herbes de Provence, salt, and black pepper.
- Place the dish in the oven and bake for at least 1 hour or until the vegetables are tender and slightly caramelized on top. See notes about baking time above.
- Once baked, remove the tian from the oven and drizzle with more olive oil for added flavor. For a final touch, top with cured black olives and fresh basil leaves for added flavor and color. Alternatively, you can sprinkle with parmesan, pecorino, or even goat cheese for a flavorful finish.
- Let the tian rest for 5-10 minutes before serving.
Notes
This dish pairs beautifully with a crunchy baguette or as a side. I often pair my tian with a grilled chicken breast or white fish, accompanied by whole grains such as farro, quinoa, or couscous for a more complete meal.
- Provençal Vegetable Tian (Tian Provençal) - January 24, 2025
- Gluten-Free Banana Bread: Sweet, Simple, and Oh-So Good! - December 22, 2024
- Speculoos Cookies Recipe: Perfectly Spiced and Crunchy - December 12, 2024
+ show Comments
- Hide Comments