Tian Provençal

Olivia Hansen
Jul 21
2 min read

Tian Provençal is a traditional dish from the south of France. The best time to prepare this dish is in the summer when your garden is bursting with zucchini, yellow neck squash, tomatoes, and eggplant.P

When selecting produce you want to find items that are similar in diameter. This will ensure even cooking and a beautiful presentation. A workaround is to slice wider items in half. The key to a well-cooked tian is to slice each item the same size. You can slice with a mandolin, a food processor, or a chef’s knife.

I recommend using a white bakinh dish to allow the gorgeous colors to pop. To assemble, add your vegetables in a repeatable fashion. The pattern I prefer is tomato, eggplant, zucchini, yellow neck squash, and red onion. If you have sliced any larger items in half, place the cut side down for presentation purposes.

Tian Provençal is a versatile summer treat. It can be served as a vegan main dish, or as side dish with grilled chicken, fish, or beef. You can serve it warm or at room temperature.

Ingredients:

4 T olive oil, separated

1 T herbes de Provençe

2 tsp of salt

1 tsp of pepper

3 zucchinis

3 yellow crook neck squash

3 slender eggplants, such as Japanese eggplant

3 long tomatoes

2 purple onions

Method:

Heat oven to 350 degrees F.

In the bottom of a 9”x12” baking dish, mix together 2 tablespoons of olive oil and herbes de Provençe.

Peel and slice onions into half-moons about ¼ inch wide. Slice the eggplant, zucchini, yellow squash, and tomatoes into ¼ inch rounds.

In the baking dish arrange sliced vegetables, alternating as you go.

Drizzle with remaining olive oil. Top with salt and pepper.

Cover the dish with aluminum foil and bake for 30 minutes. Uncover the dish and bake for another 15 minutes, until vegetables are soft and nicely browned on top.