Vegetable Tian

Name: Vegetable Tian
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: French
Ingredients: 6 tbsp extra virgin olive oil; 4 clove garlic cloves, finely minced; 2 tbsp tomato paste; 1 piece eggplant, sliced into half moons; 3 piece zucchini, sliced into rounds; 3 piece red onion, sliced into rounds; 5 piece tomato, sliced into rounds; 2 tsp cooking/kosher salt; 0.5 tsp black pepper; 1.5 tsp herbes de Provence

A colourful Provençal vegetable bake full of vibrant colours and garlicky Mediterranean flavours. Equally good as a side dish or a vegetarian main, served warm or at room temperature.

1h 10m 6 servingsRecipeTin Eats Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

208

Calories

Protein

19g

Carbs

15g

Fat

Scale recipe

6 servings

Original recipe

Ingredients10 items

Produce

🧄garlic cloves, finely minced4 clove

🍆eggplant, sliced into half moons1 piece

🥒zucchini, sliced into rounds3 piece

🧅red onion, sliced into rounds3 piece

🍅tomato, sliced into rounds5 piece

Pantry

🫒extra virgin olive oil6 tbsp

🥫tomato paste2 tbsp

Spices

🧂cooking/kosher salt2 tsp

🧂black pepper½ tsp

🌿herbes de Provence1½ tsp

Instructions

1
Preheat oven - Preheat oven to 200°C / 400°F (180°C fan-forced).
2
Sweat eggplant and zucchini - Toss eggplant and zucchini slices in a bowl with 1 teaspoon of salt. Place them in a colander over a bowl to sweat and leave to drain for about 10 minutes while you slice the remaining vegetables and prepare the baking dish.
10:00 timer
3
Prepare baking dish - Spread 1 tbsp olive oil, the tomato paste and half the garlic over the base of a ceramic baking dish (30cm x 20cm x 5cm). As the vegetables bake they release juices that mix into it to create a sauce underneath.
4
Season again - Give the colander a shake to remove excess water off the eggplant and zucchini (no need to pat dry), then return them to a bowl. A lot of salt comes off with the water, so toss with another 1/2 teaspoon of salt.
5
Layer vegetables - Arrange the vegetables vertically in the dish, alternating eggplant, zucchini, onion and tomato (around 14 rows). Pack them in quite tightly; they shrink as they bake so arranging them snugly helps them stay upright.
6
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.
7
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.
40:00 timer

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CuisineFrench