This Provençal Vegetable Tian is perfect for the abundance of beautiful summer veggies in your garden. It’s a healthy, vegetarian side.
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? (Just kidding, pinky swear!)
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!
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! Simply slice up your vegetables, then toss in some olive oil, thyme leaves and salt and pepper. Arrange the vegetables in an overlapping pattern (as pictured) alternating eggplant, zucchini, tomatoes, and roasted red pepper over a bed of sauteed onions and garlic. Sprinkle with some capers, additional thyme leaves, Italian flavored panko crumbs and freshly grated parmesan cheese and bake.
It’ll look like you went to such trouble, but I’ll never tell! (pinky swear) Enjoy!
- 2 large red peppers
- 5 Tbsp. olive oil
- 1 large onion medium chopped
- 2 cloves garlic minced
- 2 long thin eggplant cut crosswise into 1/4 inch slices
- 2 medium yellow zucchini 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
- 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.