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–+ servings
A vegetable tian made with eggplant, zucchini, tomato and potato.

French Tian Recipe

Judith Coates
This is an easy and quick traditional French Provençal dish of thinly sliced summer vegetables, arranged in a tight, attractive pattern, arranged flat or on sliced edges, then baked in the oven until tender and caramelized.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course vegetable side dishes
Cuisine French
Servings 6

Equipment

  • tian dish or thick oven wear like cast-iron or stoneware

Ingredients

  • 1 eggplant aubergine large
  • 2 zucchini courgettes
  • 3 potatoes medium-sized
  • 3 tomatoes medium-sized, ripe
  • 2 onions
  • 1 thyme fresh - small bunch
  • 2 tablespoon olive oil
  • ½ teaspoon salt and pepper

Instructions
 

  • Turn oven on to HOT 425°F/220°C/Gas 7.
  • Cut the vegetables into thin slices.
  • Sprinkle a little olive oil into the bottom of your Tian (or large ovenproof dish)
  • Begin layering the vegetables in 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 olive oil over the top.
  • Place in a hot oven and bake for about forty minutes.
  • This is most often eaten hot but is also delicious served cold.

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Nutrition

Calories: 142kcalCarbohydrates: 31gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 253mgPotassium: 995mgFiber: 7gSugar: 8gVitamin A: 682IUVitamin C: 46mgCalcium: 47mgIron: 2mg
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