Side DishDinner

Tian de Légumes

Name: Tian de Légumes
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: french
Ingredients: 2 pcs zucchini thinly sliced; 1 pcs eggplant thinly sliced; 3 pcs tomato thinly sliced; 1 pcs yellow onion thinly sliced; 2 clove garlic minced; 2 tbsp olive oil; 1 tsp dried herbes de provence; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 1 tbsp fresh parsley chopped (optional)

Experience the vibrant flavors of Provence with this elegant Tian de Légumes. Thinly sliced zucchini, eggplant, tomatoes, and onions are artfully arranged and baked with aromatic Herbes de Provence until tender and beautifully caramelized. This colorful, naturally vegetarian side dish is a delightful celebration of summer's bounty.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Easy
Per serving: 136 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

2 pcszucchini, thinly sliced
1 pcseggplant, thinly sliced
3 pcstomato, thinly sliced
1 pcsyellow onion, thinly sliced
2 clovegarlic, minced
2 tbspolive oil
1 tspdried herbes de provence
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

1 tbspfresh parsley, chopped(optional)

Equipment

Oven · Baking dish (20-23 cm / 8-9 inch round or oval) · Chef's knife · Cutting board · Small mixing bowl · Mandoline (optional) (optional) · Aluminum foil · Pastry brush (optional) (optional)

The method

Step by step

1
Preheat your oven to 190°C (375°F) and allow it to reach temperature fully.
About 10 min
Cook’s note: Proper oven preheating ensures even cooking from the start.
2
Lightly grease a 20-23 cm (8-9 inch) round or oval baking dish with a small amount of olive oil, ensuring the entire surface is coated.
Cook’s note: Greasing the dish prevents the vegetables from sticking and aids in easy serving.
3
Wash and thoroughly dry the zucchini, eggplant, and tomatoes.
Cook’s note: Drying the vegetables helps prevent a watery tian and promotes better caramelization.
4
Using a sharp chef's knife or mandoline, thinly slice the zucchini, eggplant, tomatoes, and yellow onion into uniform rounds, approximately 3-5 mm (1/8-1/4 inch) thick.
About 10 min
Cook’s note: Uniform slicing is crucial for even cooking and a beautiful presentation. A mandoline can achieve this quickly and precisely, but be careful!
5
Peel and finely mince the garlic cloves.
Cook’s note: For a milder garlic flavor, you can thinly slice the garlic instead of mincing it.
6
In a small bowl, combine the remaining 2 tablespoons of olive oil with the minced garlic, dried Herbes de Provence, salt, and black pepper, stirring well to create an aromatic dressing.
Cook’s note: Allowing the herbs and garlic to sit in the oil for a few minutes can help their flavors meld and infuse the oil.
7
Arrange the thinly sliced zucchini, eggplant, tomato, and yellow onion in alternating, overlapping layers in the prepared baking dish, working from the outside edge towards the center to create an attractive spiral pattern.
About 10 min
Cook’s note: Aim for a tight arrangement to ensure the vegetables support each other and cook evenly.
8
Drizzle the prepared herb and garlic mixture evenly over the arranged vegetables, ensuring all slices are lightly coated.
About 1 min
Cook’s note: Use a pastry brush if needed to distribute the oil and herbs thoroughly.
9
Cover the baking dish loosely with aluminum foil.
Cook’s note: Covering initially helps steam the vegetables, ensuring they become tender without drying out.
10
Bake for 30 minutes with the foil on.
About 30 min
11
Remove the foil and continue baking for another 15-20 minutes, or until the vegetables are tender when pierced with a fork and the tops are lightly browned and slightly caramelized.
About 15 min
Cook’s note: The exact cooking time may vary based on your oven and the thickness of your vegetable slices. Keep an eye on it to prevent over-browning.
12
Remove the Tian de Légumes from the oven and let it rest for 5 minutes before serving.
About 5 min
Cook’s note: Resting allows the flavors to settle and makes it easier to serve without the vegetables falling apart.
13
Garnish with freshly chopped parsley, if desired, just before serving.
Cook’s note: Fresh herbs add a bright, finishing touch and a pop of color.

Per serving

Nutrition

75%Score

Calories: 135.8kcal
Protein: 3.6g
Carbs: 16.3g
Fat: 7.5g
Fibre: 5.6g
Sugar: 9.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This Tian de Légumes is a versatile side that pairs beautifully with roasted chicken, grilled fish, or a simple steak. For a heartier vegetarian meal, serve it alongside a scoop of quinoa or couscous. A crisp rosé wine from Provence would be the perfect accompaniment to this classic French dish.

Storage

Store leftover Tian de Légumes in an airtight container in the refrigerator.

Reheating

Reheat in a preheated oven at 160°C (325°F) for 10-15 minutes, or until warmed through. You can also microwave individual portions, though the texture may be slightly softer.