Classic Vegetable Tian from Provence
A Classic Vegetable Tian embodies the essence of Provençal cooking during Summer: it’s simple and makes do with the abundance of vegetables available from this sun-drenched region of France. This iconic dish that alternates slices of tomatoes, zucchini and eggplants, is colorful, full of flavor and the perfect side dish for your Summer feasts. What is a “Tian”, exactly? The word “Tian” comes from the Greek “têganon” meaning “a dish” or “a frying pan”. Originally, a “Tian” described glazed earthenware vessels from Provence, used for both cooking and serving, going…
- Prep time
- 20 min
- Cook time
- 1 hr 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 garlic clove, peeled and halved
- 1 large onion, peeled and sliced in half rounds
- 2 tbsp (30ml) Extra Virgin Olive Oil
- 1 large or 2 medium eggplants, cut in ¼ (0.65cm) inch slices
- 3 medium zucchini, cut in ¼ (0.65cm) inch slices
- 5-6 medium ripe tomatoes, cut in ¼ (0.65cm) inch slices
- 3-4 garlic cloves, peeled and minced
- ¼ cup (60ml) Extra Virgin Olive Oil
- 4-5 sprigs of thyme
- Salt, pepper to taste
Instructions
- 1
Make sure you read the cooking notes before you start.
- 2
Pre-heat your oven to 320°F (160°C) with a rack in the middle.
- 3
Step 1 - Rub the inside of a large baking dish (earthenware, ceramic or plexiglass) with the cut side of the halved garlic clove. Add the 2 tablespoons (30ml) Extra Virgin Olive Oil and the sliced onion. Toss to coat the onion and bake for 10 minutes, until the onion is translucent and slightly fragrant.
- 4
Transfer the dish onto a cooling rack or heat-proof surface.
- 5
Step 2 -Arrange the tomato, zucchini and eggplant slices vertically on top of the onion in alternating layers, The slices must be arranged nice and tight, and in several rows. If some vegetables are smaller in circumference (likely, the zucchini) you can adjust with two or three slices, instead of one, to make up for their size.
- 6
Step 3 -When finished, season with salt and pepper to taste. Sprinkle with the minced garlic, making sure most garlic falls in-between slices. Drizzle with ¼ cup (60ml) Extra Virgin Olive Oil and garnish with thyme sprigs.
- 7
Step 4 -Cover the dish with foil, seal the edges and poke a tiny hole in the middle for the steam to escape. Fill a small oven-safe bowl or ramekin with water. Place both the Tian dish and the water-filled vessel in the oven.
- 8
Step 5 -Bake for 1 hour. Then remove the foil from the dish and bake for an additional 30 to 40 minutes until fully cooked and the vegetables are wrinkled at the top. Optional: finish with 1 to 2 minutes under the broiler for charred edges.
- 9
Take out of the oven and let cool for at least 15 minutes before serving.
- 10
After being cooked, the tian may have some excess juice at the bottom. So, if needed, carefully tilt the dish above your sink and let some of the excess juice drip.