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French tian, a classic French dish of thinly sliced baked summer vegetables

French Tian de Légumes (Provençal Vegetable Bake)

Jill Colonna
French Tian de Légumes is a classic Provençal vegetable bake made with layers of tomatoes, courgettes, aubergines, onions, olive oil and herbs. Often confused with ratatouille, a tian is baked in a traditional ceramic dish rather than cooked as a vegetable stew. Easy to make ahead and naturally vegan and gluten-free.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Party Food, Side Dish
Cuisine French
Servings 6 people
Calories 122 kcal

Equipment

  • 1 baking dish traditional ceramic or non-stick roasting tin

Ingredients
  

  • 2 courgettes (zucchini) sliced diagonally
  • 1 small aubergine (eggplant) cut into slices
  • 4 firm/ripe tomatoes sliced
  • 1 white onion sliced
  • 1 red pepper sliced (optional)
  • 2 cloves garlic finely chopped
  • 3 tablespoon olive oil extra virgin
  • 1 tablespoon fresh thyme or rosemary finely chopped (or 1 teaspoon dried Herbes de Provence)
  • 2 bay leaves
  • 1 tablespoon fresh parsley or basil (optional) finely chopped, to serve

Instructions
 

  • Cut the tomatoes, onion, courgettes and aubergine into slices no bigger than 1cm. Peel and core the garlic cloves, discarding any middle shoot and chop or grate finely.
  • Preheat the oven to 200°C/400°F (180°C fan/Gas 6).
  • Scatter over the chopped/grated garlic over the base of the dish with the bay leaves.
    Stack each slice alternately and tightly together, directly into the dish in rows. (If a vegetable is much larger than the other, cut in half). When arranged to completely cover the dish, sprinkle over the chopped rosemary or thyme (or dried herbs). Dribble over evenly the olive oil and season with salt and pepper.
  • Bake for about 45 minutes until the vegetables are slightly browned and still very soft. If browning too much towards the end of cooking, cover with aluminium foil.
    To serve, scatter over the freshly chopped parsley or basil (if using) and add another pinch of fleur de sel salt and a few turns of black pepper.

Notes

To Serve: Serve hot or at room temperature with roast chicken, grilled fish, lamb chops or summer BBQs.
Make-Ahead: Prepare up to a day in advance and reheat gently before serving. The flavours often improve overnight. Can be frozen - just defrost and reheat.
Variations: Many Provençal families add red peppers, potatoes or cheese. My mother-in-law insists tomatoes, courgettes and onions are the essentials.

Nutrition

Calories: 122kcalCarbohydrates: 13gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 13mgPotassium: 623mgFiber: 5gSugar: 8gVitamin A: 1566IUVitamin C: 54mgCalcium: 39mgIron: 1mg
Keyword baked vegetable stack, French Tian, ratatouille vegetables, roasted summer vegetables, tian de légumes
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