Provencal Vegetable Tian

April 6, 2018 (Last Updated: December 29, 2020)

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.

 

The remarkable looking Provençal Vegetable Tian is definitely a super simple showstopper you can make to impress your family and friends alike; made with organic garden fresh vegetables

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.

 

 

 

Provencal Vegetable Tian

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
  • Cutting board
  • Measuring spoons
  • Cast-iron skillet
  • Shallow round or oblong casserole dish
  • Aluminum foil
 

 

 

Grocery List For Provencal Vegetable Tian

  • One medium, slender eggplant
  • Two  medium, slender zucchini
  • Two medium, slender yellow squash
  • Two medium yellow onions
  • Garlic
  • Four ripe plum tomatoes
  • unsalted butter
  • olive oil
  • Parmesan cheese, optional
  • Thyme
  • Kosher salt
  • Fresh ground pepper
 

 

 

 

Method of making the Provencal Vegetable Tian

  1. Preheat oven to 375 degrees F. Lightly coat a shallow baking dish with nonstick cooking spray. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Remove aluminum foil and sprinkle with Parmesan cheese. Return to oven and bake uncovered for an additional 20 minutes

 

 

 

 

 

 

Provencal Vegetable Tian

Provencal Vegetable Tian

Heidy McCallum
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.
5 from 15 votes
Prep Time 25 mins
Cook Time 50 mins
Total Time 1 hr 15 mins
Course Side Dish
Cuisine French
Servings 8 People
Calories 78 kcal

Equipment

  • Sharp kitchen knife
  • Cutting Board
  • Measuring spoons
  • Cast Iron Skillet
  • Shallow round or oblong casserole dish
  • Aluminum foil

Ingredients
  

  • 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

Instructions
 

  • 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

Nutrition

Serving: 01Calories: 78kcalCarbohydrates: 11gProtein: 2gFat: 4gSaturated Fat: 1gCholesterol: 4mgSodium: 9mgPotassium: 507mgFiber: 4gSugar: 6gVitamin A: 523IUVitamin C: 26mgCalcium: 32mgIron: 1mg
Keyword Onions, Vegetable Tian, Yellow Squash, Zucchini
Tried this recipe?Let us know how it was!

 

 

If you enjoyed this Provencal Vegetable Tian recipe, you might like these recipes.

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  • Mediterranean Couscous Salad is packed with Pearl Couscous, artichoke hearts, tomatoes, red onions, fresh parsley, asparagus, Greek olives, roasted red peppers, Goats Cheese and tossed in a homemade vinaigrette dressing. It’s the perfect side dish for any meal, Potluck, or gathering.
  • 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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The remarkable looking Provençal Vegetable Tian is definitely a super simple showstopper you can make to impress your family and friends alike; made with organic garden fresh vegetables

 

 

 

 

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28 Comments

  • Reply
    Grilled Bok Choy | The McCallum's Shamrock Patch
    December 29, 2020 at 2:21 pm

    […]  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. […]

  • Reply
    April
    March 28, 2019 at 8:26 pm

    Definitely the dish to impress! I can’t wait to make this recipe to entertain my friends the next time we gather. Thank you for sharing it!

    • Reply
      hmccallum
      August 1, 2019 at 4:53 pm

      Hi, April, thank you so much for dropping by the blog and sharing your thoughts!

  • Reply
    The Olive Blogger
    March 28, 2019 at 7:31 pm

    This sounds delicious, we try to do a couple of meat free meals a week and this would be a great addition!!! I would even add in some butternut squash in place of the eggplant as I prefer it 🙂

    • Reply
      hmccallum
      August 1, 2019 at 4:54 pm

      Hello, Melissa sounds like you have a plan! Be sure to let me know how it all turns out.

  • Reply
    Priya Srinivasan
    March 28, 2019 at 2:06 pm

    Omg what a vibrant dish! Loved reading the intro! We love such hearty dishes with veggies, a perfect dish on the family dinner table!

    • Reply
      hmccallum
      August 1, 2019 at 4:55 pm

      Thank you, Priya, I am so thrilled to hear this! Thank you for stopping by.

  • Reply
    Mahy Elamin
    March 28, 2019 at 4:18 am

    Wow, I ADORE the color scheme for this recipe. And the recipe looks so damn delicious! It looks like a piece of art work!

  • Reply
    Bee
    March 28, 2019 at 4:12 am

    I’ve never made a tian, but that’s going to change!! Love how easy this is

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