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Tian Provençal Recipe

French · Main course · 75 min total

A classic Provençal vegetable gratin, layering summer vegetables in a shallow dish and baking until tender and caramelized.

Ingredients

• 2 medium zucchini, sliced into 1/4-inch rounds
• 2 medium yellow squash, sliced into 1/4-inch rounds
• 2 large tomatoes, sliced into 1/4-inch rounds
• 1 large eggplant, sliced into 1/4-inch rounds
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried herbes de Provence
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Preheat oven to 375°F (190°C). Lightly oil a shallow baking dish (about 9x13 inches).
2. Arrange the sliced vegetables in alternating layers, standing them upright in a tight pattern (like dominoes) in the dish. Tuck onion slices and minced garlic between layers.
3. Drizzle olive oil evenly over the vegetables. Sprinkle with herbes de Provence, salt, and pepper.
4. Cover with foil and bake for 30 minutes. Remove foil, sprinkle Parmesan cheese if using, and bake uncovered for 20-25 minutes more until vegetables are tender and edges are lightly browned.
5. Let rest for 5 minutes before serving. Serve warm or at room temperature.

Tips

• Use a mandoline for even slices.
• Can be assembled a few hours ahead and refrigerated before baking.
• Leftovers keep refrigerated for up to 3 days; reheat gently.

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