Provençal Vegetable Tian

This Provençal Vegetable Tian is perfect for the abundance of beautiful summer veggies in your garden. It’s a healthy, vegetarian side.

This post was originally shared way back in August 2017. It’s one of my favorite vegetable dishes for summer, so I decided to update some of the content and the photos and reshare. Enjoy!

The bevy of seasonal veggies in today’s post is courtesy of Uncle Billy and Aunt Alexa’s garden. Thanks guys!

Don’t you just love it when someone you know and love has a garden? Someone who’s always willing to share, and perhaps turn a blind eye to the occasional drive by, grab a few veggies when no one’s looking shenanigans from their sister-in-law the food blogger?

I mean this garden guys! It’s loaded, with the biggest, bestest, juiciest red tomatoes of five different varieties, two kinds of eggplant, red, green and yellow peppers, jalapeños, cayennes, long hots, cucumbers, zucchini, pole beans and white onions! Impressive list, am I right?!

So when, I happened to stop by and say hello, and Uncle Billy offered me some of his amazing stash, you know I wasn’t going to say no. I had the recipe for this Provençal Vegetable Tian dancing in my head for weeks and I seized the opportunity!

Why You’ll Love this Recipe

If you’ve got an abundance of veggies in your garden this summer this Provençal vegetable tian is a fabulous way to use them up. It’s an impressive dish, yet so easy to throw together.

If you’re not familiar with a tian, it’s a dish of sliced veggies that’s cooked in olive oil and then layered in a dish and baked au gratin. It’s one of the most impressive, yet easiest and tastiest of summer dishes. I’d classify this French dish it as healthy comfort food.

Step-By-Step Instructions

The first step is to place your red peppers on a baking sheet, drizzle with one tablespoon olive oil and bake for 30 to 40 minutes, until skins are charred, turning twice during roasting. You’ll remove from the oven and immediately cover tightly with aluminum foil. Let peppers sit for 30 minutes. Remove stem and cut in quarters. Remove the skins and seeds and cut into 1/2 inch strips then set aside.

The second step is to add your olive oil to a large skillet then add the onions and season with salt and pepper. Cook until translucent and softened, about 5 minutes. Add garlic and continue to cook for 1-2 minutes. Spread mixture in bottom of prepared dish.

The third step is to combine your sliced eggplant, zucchini and tomatoes. Toss with the remaining 2 tablespoons olive oil, salt, pepper and one tablespoon thyme leaves. Arrange the vegetables in a overlapping pattern (as pictured) alternating eggplant, zucchini, tomatoes and roasted red pepper. Drizzle oil left in bowl over vegetables. Sprinkle with remaining one tablespoon thyme leaves and capers. Cover tightly with foil and bake for 45 minutes.

The last step is to remove the foil and sprinkle evenly with panko and parmesan cheese. Return to oven and bake uncovered for an additional 25 minutes until lightly browned.

It’ll look like you went to such trouble, but you’ll see how easy it really is. Try it once and I think you’ll be making again and again this summer season!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Provençal Vegetable Tian

Author: MaryAnn Dwyer

Servings: 8 servings

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This Provençal Vegetable Tian is perfect for the abundance of beautiful summer veggies in your garden. It's a healthy, vegetarian side.

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Ingredients  

• 2 large red bell peppers
• 5 Tbsp. olive oil
• 1 large yellow onion, medium chopped
• 2 cloves garlic, minced
• 2 long thin eggplant, cut crosswise into 1/4 inch slices
• 2 medium yellow summer squash cut crosswise into 1/4 inch slices
• 4-5 Roma tomatoes, cut crosswise into 1.4 inch slices
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 2 Tbsp. fresh thyme leaves
• 2 Tbsp. nonpareil capers
• 2 Tbsp. Italian seasoned panko crumbs
• 1 Tbsp. grated parmesan cheese

Instructions 

• Preheat the oven to 450 degrees.
• Place red peppers on a baking sheet, drizzle with one tablespoon olive oil and bake for 30 to 40 minutes, until skins are charred, turning twice during roasting. Remove from the oven and immediately cover tightly with aluminum foil. Let peppers sit for 30 minutes. Remove stem and cut in quarters. Remove the skins and seeds and cut into 1/2 inch strips. Set aside.
• Lower oven to 375 degrees. Brush a round baking dish (I used a 10 inch baking dish) with olive oil. Set aside.
• Add 2 tablespoons olive oil to a large skillet over medium high heat. Add onions and season with salt and pepper. Cook until translucent and softened, about 5 minutes. Add garlic and continue to cook for 1-2 minutes. Spread mixture in bottom of prepared dish.
• In a large bowl, combine sliced eggplant, zucchini and tomatoes. Toss with the remaining 2 tablespoons olive oil, salt, pepper and one tablespoon thyme leaves.
• Arrange the vegetables in a overlapping pattern (as pictured) alternating eggplant, zucchini, tomatoes and roasted red pepper. Drizzle oil left in bowl over vegetables. Sprinkle with remaining one tablespoon thyme leaves and capers. Cover tightly with foil and bake for 45 minutes.
• Remove foil and sprinkle evenly with panko and parmesan cheese. Return to oven and bake uncovered for an additional 25 minutes until lightly browned. Serve warm.

Notes

I like to sprinkle with seasoned panko for some extra flavor, but you could use regular if that's what you have on hand.

This dish is delicious served warm, but you could also serve at room temperature.

Keyword: summer, Vegetarian

Cuisine: French

Course: Side Dish