Tian Provençal is a French vegetable bake named after the ceramic dish from Provence used for baking and serving. Looking for new ways to use up my garden produce, I found this dish and first fell in love with its design.
If you search images for tian Provençal you will find some cool, artistic ways for layering. I was in awe. Creating a dish that is pleasing to the eye as it is to the palate is a win-win.
I love the simplicity of the dish, no bells, and whistles. But the flavor is so satisfying you will be kicking yourself in the rear for not making it sooner. At least that’s what I did.
The texture of tender vegetables is perfect. A little bit of thyme, basil, and garlic goes a long way. Serve it with a baguette and a glass of wine, close your eyes and you’ll feel like you’re in Provence on vacation. Try it.
Ingredients:
- zucchini
- eggplant
- tomatoes
- clove
- Fresh thyme
- Fresh basil
- Olive oil
- Sea salt
- Freshly ground black pepper
Note: you can also use yellow squash and sautéed onions if you like. I added sliced mushrooms into the empty spaces between the vegetables.
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Finely slice the clean vegetable cross or lengthwise, using a mandoline slicer. Lightly oil a round oven-proof dish. Starting from the outside, arrange the vegetables in a dish in an upright position alternating colors. Press them in tightly. This task may need extra patience or a third hand to help. Alternatively, use a square dish or arrange vegetables in rows, or layers like lasagna. There’s no wrong way of layering.
- Tuck garlic pieces between the vegetable rows. Drizzle with oil, season with salt and pepper, and top with thyme. Bake uncovered until vegetables are tender, about 50-60 minutes. Serve warm or at room temperature garnished with torn basil leaves.
What is your favorite vegetable recipe? Do you like eggplants? You might like these recipes: eggplant caponata, bouranee baunjan, roasted eggplant fan, or classic eggplant parmesan.
Related Recipes:
- Eggplant Dip
- Eggplant Pasticcio
- Roasted Eggplant and Lamb
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Tian Provençal-vegetable bake
Ingredients
- 2 zucchini, small to medium size
- 2 small eggplant, any color
- 2 large tomatoes
- 1 large garlic clove
- Fresh thyme
- Fresh basil
- Olive oil
- Sea salt
- Freshly ground black pepper
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Finely slice the clean vegetables using a mandolin cross or lengthwise. Lightly oil a round oven-proof dish. Starting from the outside, arrange the vegetables around the dish in an upright position, alternating colors and pressing them in tightly. This task may require extra patience or a third hand to help. Alternatively, use a square dish or arrange vegetables in rows, or layers like lasagna. There’s no wrong way of layering.
- Tuck garlic pieces between the vegetable rows. Drizzle with oil, season with salt and pepper, and top with thyme. Bake uncovered until vegetables are tender, about 50-60 minutes. Serve warm or at room temperature garnished with torn basil leaves.
Helen at the Lazy Gastronome says
That not only looks beautiful - it looks delicious!!
Jas says
Thanks so much!
Jamie says
Wow, that looks amazing! Almost too pretty to eat....almost! 🙂 Glad I saw this at the #HomeMattersParty
Jas says
Thank you, Jamie 🙂 I'm glad you stopped by. XO
Courtney says
This sounds so good-- and it looks absolutely beautiful!
Jas says
Thank you, Courtney! When it looks so pretty, you forget you're eating vegetables, lol.
Leanna says
This recipe hits all three, healthy, pretty and looks delish.
I am always looking for new ways to eat veggies.
Pinned and thanks.
Jas says
Aw, thank you Leanna! Have a blessed day 🙂
fabiola says
What a great combo of veggies, I love then all. Thanks for sharing at Inspiration Galore Projects!!
Jas says
Thank you so much, Fabiloa! Wishing you a wonderful day!
Nicole says
The presentation is beautiful! It's got all my favorite veggies in it, too. I definitely want to make this and am pinning to my recipe board. Thank you for sharing this with us at the #HomeMattersParty
Jas says
Thank you, Nicole. I want to make it every week, just to try different designs, lol. Hope your day is amazing!
Helen at the Lazy Gastronome says
It looks like a flower! Thanks for sharing on the What’s for Dinner link up
Jas says
Thanks and thank you for stopping in, Helen! Hope your week is going great.
Heidi says
What a beautiful way to cook vegetables! Thanks for the idea!
Jas says
The visual effect definitely plays a big role in this dish. Thank you, Heidi!
Katrin says
Jas, Oh my Goodness, first off, your photography is just amazing and this just looks so pretty and delicious at the same time! What a great recipe, eggplant is one of my favourite veggies!
Jas says
Hi, Katrin! Thank you bunches!! I appreciate your comment so much because I'm rarely satisfied with my photography. You made my day! 😀
Michelle says
I love this - great way to serve veggies!
Jas says
Thank you, Michelle, it really is 😀
Jae | Dreaming of Leaving says
What a beautiful creation, I especially love your photography! Definitely a must pin 🙂 have a great day! Xo
Jas says
Aw, thank you Jae, you made my day 😀 Wishing you a wonderful weekend!!!
Charlene Asay says
This looks beautiful. I am going to have to make one.
Jas says
Thank you bunches, Charlene! It'll be on our dinner table often, that for sure 🙂
penpen says
What perfect timing for this recipe: my vegan daughter and vegetarian grandchild are coming for a visit. I can set out a gorgeous meal for them--if I can make it as carefully as you did.
Jas says
I'm so glad for the timing! 🙂 I'm sure you'll make it even better. Thanks for stopping in and have a grand day!