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 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.
Now some of you are 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 stove top versus the oven and 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? A 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 sauteing some onions in butter and olive oil, slicing some delicious veggies up into rounds, and layering them over the sauteed 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 just grab a giant cutting board and 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 dinning 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.
- 1 medium slender eggplant
- 2 medium slender zucchini
- 2 medium slender yellow squash
- 2 medium yellow onions
- 4 ripe plum tomatoes
- unsalted butter
- olive oil
- Parmesan cheese, optional
- kosher salt
- fresh ground pepper
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil + 2
- 2 medium yellow onions thinly sliced
- 4 cloves garlic chopped
- 1 medium slender eggplant sliced
- 2 medium slender zucchini sliced
- 2 medium slender yellow squash sliced
- 4 ripe plum tomatoes sliced
- kosher salt
- fresh 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
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2013 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with proper and specific direction to the original content.