recipetineats5.0
Vegetable Tian
Recipe video above. I love this colourful Provençal vegetable bake! It’s full of vibrant colours and lovely garlicky Mediterranean flavours, making it just as good as a side dish as it is a vegetarian main. While it feels especially at home alongside French and Mediterranean food, the flavours are so adaptable that it will happily sit beside almost any Western-style meal.Enjoy warm or at room temperature.
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min🔥 Cook: 40 min👤 Chef JB (RecipeTin)📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking dish
- ●bowl
- ●colander
📝 Preparation Steps
1
ABBREVIATED RECIPE
2
Sweat the eggplant and zucchini, spread oil, tomato paste and garlic in a dish. Arrange vegetables, alternating, drizzle/sprinkle with oil, Herbs de Provence, salt and pepper. Bake ⏱️ 40 minutes.
eggplant (aubergine), cut in half lengthways then sliced 8mm / 0.3” half moons (~380g / 13.5oz)1zucchini (courgette), sliced into 6mm / 0.25” rounds (~180g / 6oz each)3tomato paste2 tbsptomato (, sliced into 5mm / 0.2” rounds (~140g / 5oz each))5
3
FULL RECIPE
4
Preheat oven - Preheat oven to 200°C / 400°F (180°C fan-forced).
5
Sweat eggplant and zucchini - Toss eggplant and zucchini slices in a bowl with 1 teaspoon of salt. Place them in colander over bowl to sweat and leave to drain for about ⏱️ 10 minutes while you slice the remaining vegetables and prepare the baking dish. (Note 2)
eggplant (aubergine), cut in half lengthways then sliced 8mm / 0.3” half moons (~380g / 13.5oz)1zucchini (courgette), sliced into 6mm / 0.25” rounds (~180g / 6oz each)3
6
Prepare baking dish - Spread 1 tbsp olive oil, tomato paste and half the garlic over the base of a ceramic baking dish (30cm x 20cm x 5cm / 12" x 8" x 2"). As the vegetables bake, they will release their juices which will mix into it to create a beautiful sauce underneath.
tomato paste2 tbsptomato (, sliced into 5mm / 0.2” rounds (~140g / 5oz each))5
7
Season again - Give the colander a shake to remove excess water off the eggplant and zucchini (no need to pat them dry), then put them back into a bowl. A lot of salt comes off with the water, so toss with another 1/2 teaspoon of salt.
eggplant (aubergine), cut in half lengthways then sliced 8mm / 0.3” half moons (~380g / 13.5oz)1zucchini (courgette), sliced into 6mm / 0.25” rounds (~180g / 6oz each)3
8
Layer vegetables - Arrange the vegetables vertically in the dish, alternating eggplant, zucchini, onion and tomato (I do it in this order). I usually make around 14 rows (the video is very useful here). Don't be afraid to pack the vegetables in quite tightly. They will shrink as they bake, so arranging them snugly together helps them stay upright. (Note 3)
eggplant (aubergine), cut in half lengthways then sliced 8mm / 0.3” half moons (~380g / 13.5oz)1zucchini (courgette), sliced into 6mm / 0.25” rounds (~180g / 6oz each)3tomato paste2 tbsptomato (, sliced into 5mm / 0.2” rounds (~140g / 5oz each))5
9
Season top - Drizzle all-over with remaining olive oil. Sprinkle evenly with remaining garlic, remaining 1/2 teaspoon of salt, black pepper and Herbes de Provence.
10
Bake - Bake for ⏱️ 40 minutes until the vegetables are soft and lightly browned on the edges. Serve immediately, or leave to cool and serve at room temperature.
Nutrition Facts
calories
208 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
6 g
sugar Content
11 g
sodium Content
835 mg
protein Content
4 g
carbohydrate Content
19 g
saturated Fat Content
2 g
unsaturated Fat Content
12 g
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