The remarkable looking Provencal Vegetable Tian is definitely a super simple showstopper you can make to impress your family and friends alike; made with organic garden fresh vegetables such as; zucchini, vibrant yellow squash, tender purple eggplant, onions, and juicy plum tomatoes that have a marvelous cheese topping.
My family will tell you I love veggies. Realistically there are very few I won’t eat, so this lovely recipe for Provençal Vegetable Tian is definitely a winner for me at dinner time or even lunch the next day. Which, by the way, this wonderful casserole tastes better after sitting overnight.
Some of you may be thinking, isn’t this called a Ratatouille? What is the difference between a Ratatouille and a Vegetable Tian? Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is actually Ratatouille Niçoise. Ratatouille is cooked on the stovetop versus the oven and is usually served as a side dish.
Did Y’all know that this recipe actually gets its name Vegetable Tian from the earthenware it’s cooked in? Tian is an earthenware vessel of Provence, used both for cooking and serving. The Vegetable Tian is a layered, baked vegetable dish originating in Provence in the south of France. It’s very similar to a gratin. It is traditionally cooked in an earthenware dish and served for lunch or dinner as an accompaniment to grilled or baked fish, barbecued chicken, or roasted lamb.
Have you ever made a Provençal Vegetable Tian? They are so easy to make. Don’t be intimidated by them. All you are doing is sautéing some onions in butter and olive oil, slicing some delicious veggies up into rounds, and layering them over the sautéed onions in a prepared baking dish, alternating the vegetables and going around the baking dish till you are finished. Easy peasy Y’all
I find it’s easiest to grab a giant cutting board, slice the veggies up, section them out into types, season with the kosher salt and fresh ground pepper. Set the cutting board near your prepared baking dish and place the veggies in one at a time, alternating them in a circle around the baking dish over the sautéed onions. The cheese topping is optional since, traditionally, it’s not included.
Look how amazing this looks? Can you veggies lovers say, “Yum”? This really is the perfect dish to serve with chicken or fish to spruce up dinner or impress your friends dining over. The ingredient list is so simple it’s almost ridiculous, guys. Below you will find a list of ingredients needed to make this recipe.
Equipment needed for the Provencal Vegetable Tian
Sharp kitchen knife
Shallow round or oblong casserole dish
Grocery List For Provencal Vegetable Tian
One medium, slender eggplant
Two medium, slender zucchini
Two medium, slender yellow squash
Two medium yellow onions
Four ripe plum tomatoes
Parmesan cheese, optional
Fresh ground pepper
Method of making the Provencal Vegetable Tian
Preheat oven to 375 degrees F. Lightly coat a shallow baking dish with nonstick cooking spray. Set aside.
In a medium cast-iron skillet, heat olive oil and butter. Once hot, add chopped onion and garlic, cooking until soft and fragrant, about 5 minutes. Spread the onion and garlic mixture on the bottom of the shallow casserole dish.
Evenly arrange the sliced veggies on top of the onions, alternating them as you go. Once you get all the way around, continue layering to fill the middle until no open space remains.
Drizzle all over with two Tablespoons olive oil and sprinkle with thyme, kosher salt, freshly ground black pepper. Cover with aluminum foil and bake covered for 30 minutes.
Remove aluminum foil and sprinkle with Parmesan cheese. Return to oven and bake uncovered for an additional 20 minutes
Provencal Vegetable Tian
- Sharp kitchen knife
- Cutting Board
- Measuring spoons
- Cast Iron Skillet
- Shallow round or oblong casserole dish
- Aluminum foil
- 1 tablespoon Unsalted butter
- 1 tablespoon Olive oil + 2
- 2 Yellow onions thinly sliced
- 4 cloves Garlic chopped
- 1 medium eggplant sliced
- 2 medium zucchini sliced
- 2 medium yellow squash sliced
- 4 plum tomatoes sliced
- 1 teaspoon Thyme
- Kosher salt to own taste
- Freshly ground pepper
- Parmesan cheese optional
- Preheat oven to 375 degrees F. Lightly coat a shallow baking dish with nonstick cooking spray. Set aside.
- In a medium cast iron pan, heat olive oil and butter. Once hot, add chopped onion and garlic, cooking until soft and fragrant, about 5 minutes. Spread the onion and garlic mixture on the bottom of shallow casserole dish.
- Evenly arrange the sliced veggies on top of the onions, alternating them as you go. Once you get all the way around, continue layering to fill the middle until no open space remains.
- Drizzle all over with 2 Tablespoons olive oil and sprinkle with thyme, kosher salt, freshly ground black pepper. Cover with aluminum foil and bake covered for 30 minutes.
- Remove aluminum foil and sprinkle with Parmesan cheese. Return to oven and bake uncovered for an additional 20 minutes
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- Grilled Bok Choy If you are Vegan or vegetarian, there are many things this recipe for Bok Choy pairs well with, and even if you enjoy devouring meats, this recipe will be an excellent choice as a side for fish, seafood, chicken, pork, or beef. The list of items Bok Choy pairs well with is endless.
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