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Provençal Vegetable Tian

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A colorful and rustic French baked dish made with thinly sliced zucchini, potatoes, tomatoes, and eggplant, layered over a garlic-onion base and baked with herbs until tender and caramelized. A beautiful and healthy side or vegetarian main.

Ingredients

Scale
  • 2 medium zucchini
  • 2 medium potatoes (Yukon Gold or red)
  • 2 medium tomatoes
  • 1 medium eggplant
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme (or a few sprigs of fresh thyme)
  • Salt and pepper to taste
  • 1/3 cup grated Parmesan or Gruyère cheese (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Lightly oil a medium baking dish or cast iron pan.
  3. In a skillet, sauté chopped onion and garlic in 1 tablespoon olive oil until translucent. Spread evenly over the bottom of the dish.
  4. Using a mandoline or sharp knife, slice the zucchini, potato, tomato, and eggplant into 1/8-inch thick rounds.
  5. Arrange the slices upright in the dish in a repeating pattern (zucchini, potato, tomato, eggplant) in concentric circles or rows.
  6. Drizzle remaining olive oil over the vegetables and season generously with salt, pepper, and thyme.
  7. Cover with foil and bake for 35 minutes.
  8. Remove foil, sprinkle with cheese if using, and bake uncovered for another 25–30 minutes until golden and bubbly.
  9. Let rest for 10 minutes before serving.
  10. Garnish with fresh thyme before serving.

Notes

  • Use a mandoline for evenly thin slices to ensure even cooking.
  • Substitute other vegetables like bell peppers or squash as desired.
  • Cheese adds richness but can be omitted for a lighter or vegan version.

Nutrition

Keywords: provençal vegetable tian, French tian, baked vegetable casserole, vegetarian tian, zucchini tomato potato bake

Find it online: https://foodiecara.com/provencal-vegetable-tian/