Summer Vegetable Tian

This Summer Vegetable Tian is a refreshing and healthy option for a light lunch or as a side dish.

Vegetable Tian

It originates from the Provencal area of France and contains fresh summer vegetables which are to be found there in abundance. This is a dish that can be made easily and quickly.

The name Tian refers to the dish that it is cooked in but nowadays you here the word being used for lots of mediterranean dishes. If you don't have a Tian dish just use any dish you have that is ovenproof.

If you are on holiday in France where you will have access to the wonderful vegetable markets, this is one way of using the fresh produce.

Of course you can make it wherever you are just as I do and bring a little Provence right there to your kitchen!

Serves Four


• 1 large eggplant (aubergine)

• 2 zucchini (corgettes)

• 3 medium sized potatoes

• 3 ripe tomatoes

• 2 onions

• 1 small bunch thyme

• Olive oil

• Salt and pepper


• Cut the vegetables into thin slices.

• Sprinkle a little olive oil into the bottom of your Tian (or large oven proof dish)

• Begin layering the vegetables in the Tian starting with the onions, potatoes ,eggplant, zucchini and tomatoes.

• Sprinkle each layer with salt and pepper and a little crumbled thyme.

• Finish the top layer with tomatoes and sprinkle a olive oil over the top.

• Place in a hot oven and bake for about forty minutes.

This is often eaten hot but can also be served cold.


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