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!
Ingredients
- 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
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.
Lucky us that Provençal Vegetable Tian had been dancing in your head, and that you knew just what to do with that beautiful bounty! Such a gift! This is a gorgeous dish, my friend! Can’t wait to get to the market!! Pinned! xo
I’ve always loved the look and taste of this dish Annie! I knew I’d have to share. Thanks for pinning and hope you enjoy!
God bless our neighbours !
You got it! Enjoy!
Absolutely beautiful and such a great way to enjoy anyone’s garden bounty ;) You are so lucky to have a garden to raid. I need more gardener friends!
I know! Aren’t I lucky?! Thanks so much Jennifer. This one is impressive, yet quite easy!
I just stumbled onto your site- and glad I did! Love this Provencal Vegetable Tian. I bet it’s tastes amazing! I know my husband would love this too.
So glad you did too! Hope your husband enjoys this one!
What a great summer dish, it looks beautiful . You are so lucky to have someone who shares his garden bounty with you. Pinned!
I know right?! Hope you give this one a try! Great way to get those veggies in Gerlinde. Have a great weekend!
So beautiful Mary Ann — wish I could have a bite right now. And what a gorgeous way to use up summer veggies!! xoxo
Thanks so much Rebecca! I love making these with all those awesome summer veggies! Happy weekend! XO
Way back when my dad was still alive and healthy he had a garden and it was his baby. He was always offering up the freshest picked goodies, and as much as I love our local produce, it doesn’t compare to picking something yourself and eating it right then. Needless to say I’m super jealous you have family with a kick arse garden!! Too bad I don’t live closer, or I’d be over trying to five finger discount some of your loot!! LOL! I am seriously swooning over this Provençal Vegetable Tian, Mare! Not only is it stunning,I bet it tastes just amazing! Pinning! Cheers, dear friend! XO
Yes, having your own garden is lots of work, but there’s something so satisfying about just walking out the door and picking what’s for dinner! We had one when our boys were young and they loved pushing their little wheelbarrows over and loaded it with tomatoes and peppers! Wish you lived closer too!!
Love this, Mary Ann! So pretty and healthy – my favorite kind of food. I’m impressed with your in-laws garden. My garden has done really well this year but I’m not growing as much as your in-laws. I haven’t tried growing peppers yet but that’s on my list to try next year. Have a great weekend.
Thanks Geraldine! Years ago I grew some peppers and they were quite easy. We had lots of them! And tomatoes. I just couldn’t get the zucchini going! Happy weekend to you too! So excited you got back on your blog!
What’s a gorgeous dish and perfect use of garden veggies!!
Thanks Leigh Ann!
Oh how I wish I lived near some gardeners! Or that I was a gardener. . .This is the prettiest dish I’ve seen all summer! You just can’t beat simple dishes that use gorgeous produce. Have a great weekend, Mary Ann!
I’m so lucky to have my pick of the crops every so often! I love local seasonal dishes during the summer too Kelsie! Happy weekend!
I wish I had a garden.. Or at least someone I knew had a garden and grew such fresh produce!! This is such a lovely way to eat summer vegetables! And I love how easy it is :). I can definitely amaze my guests with this impressive dish????
Yes, you sure can Deepika!
You are so lucky! I love everything about this, beautiful shots too Mary Ann!
I know Matt! I hope you give it a try! Thanks so much!
I’ve never made a tian, but that’s going to change!! Love how easy this is
Oh it’s so incredibly easy Naomi! Hope you love it!
This is how you eat your vegetables in the summer time! Gorgeous and I bet delicious in that simplistic summer way!
Yes! So easy Gina!
Not only is this beautiful Mary Ann, it’s the perfect way to use up a ton of my garden veggies in one dish! I love it!
Thanks so much Katherine! Yes, you can add whatever you’ve got. Green zucchini or yellow, any kind of tomato, peppers, whatever! They’ll all work!
This is the epitome of summer, so pretty and delicious looking! It looks like a piece of art work!
It’s quite delicious too Chris! And easier than you may think!
This is so pretty! What a great use of summer veggies!
Thanks Tieghan! I love using up all the veggies this way.
Isn’t that the best? Friends with gardens! LOL – in your case, family with gardens! My goodness what a bounty of veggies they grow and to offer it up to you is incredibly generous! And look what you turned it into! Mary Ann, this is absolutely scrumptious and beautiful. SO much to love and like you said, pretty simple. I’ve only made a tian twice, but I forget about it…. thank you for sharing your recipe and brining a gorgeous tian back to my attention! Just delicious!
Yes it is Traci. People always think this one is so hard, but it’s actually pretty easy right?! Gather up all those veggies and make one! Happy weekend! XO
Thank you Mary for this amazing recipe. It looks so delicious. I’m definitely going to try this. Wish me best of luck.
Good luck Ron! Thanks so much for following and taking time to leave a comment! Happy weekend!
I think i need to come visit this garden! Would he mind? LOL! YUM!
Not at all! They’ve got quite a selection and always an over abundance! Happy weekend Lindsay!
Such a pretty tian! This is the perfect dish for all of August’s bounty!
Yes! So many great veggies in the gardens!
Wow, I ADORE the color scheme for this recipe. The blue background is GORGEOUS! And the recipe looks so damn delicious! Great way to use up those summer veggies!
Thanks Christina! I hope you give it a try!
This is just stunning, Mary Ann. The perfect use of peak summer veggies! It’s almost too pretty to eat. Almost.
Almost! Thanks Marissa!
This is a stunner, Mary Ann! We don’t have the ability to have a garden at our place, so I am always super excited when friends with gardens want to share! I can’t wait to try your recipe!
Yes, thank goodness for those friends with gardens! You’ll love how tasty and easy this one is Tessa. Enjoy!
Oh Mary Ann – this is a literal work of ART! I loved the picture of the uncooked version too. Using and loving those local veggies – my mom is now bringing me cucumbers on the daily!
Awww, thanks Kate! I have about as much artistic talent as a two year old, but I was actually feeling pretty artsy with this one! Lol! So fun, so easy and above all so delicious! Bet that Southern husband would love it!
What an impressive garden! You are indeed very lucky. I had never heard of a tian before, but now I want to make one! This is so elegant looking with such simple ingredients. Nicely done!
Thanks Kathy! And it’s so easy too! Hope you enjoy it if you give it a try!
Beautiful shots as always MAry Ann! I love this tian, and the use of all the gorgeous produce especially when they are fresh from someone’s garden! Gorgeous creation! and I am loving the blue background! :)
Thanks so much Amisha! I just purchased that new backdrop from Woodville. I just love it!