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Per serving
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- 1
Heat the oven
Preheat the oven to 400°F (200°C). Finely mince the garlic with a knife.
- 2
Sweat the eggplant and zucchini
Cut the eggplant in half lengthways, then slice into 1/3-inch half-moons. Slice the zucchini into 1/4-inch rounds. Toss both in a bowl with 1 teaspoon of the salt, tip into a colander set over a bowl, and let drain about 10 minutes while you prep everything else. This draws out excess water so the tian doesn't bake up soggy.
- 3
Slice the onion and tomato
Slice the red onion into thin 1/8-inch rounds (a mandoline helps) and the tomatoes into 1/4-inch rounds.
- 4
Prepare the baking dish
Spread 1 tablespoon of the olive oil, the tomato paste, and half the garlic across the base of a ceramic baking dish (about 12 x 8 inches). As the vegetables bake they release their juices, which mingle with this to make a lovely sauce underneath.
- 5
Season again
Shake the colander to shed excess water off the eggplant and zucchini (no need to pat dry). Return them to a bowl and toss with another 1/2 teaspoon salt, since a lot washes off with the water.
- 6
Layer the vegetables
Stand the vegetables up vertically in the dish, alternating eggplant, zucchini, onion, and tomato, packing them in snugly — roughly 14 rows. They shrink as they bake, so arranging them tightly keeps them upright.
- 7
Season the top
Drizzle the remaining olive oil all over. Sprinkle evenly with the remaining garlic, the remaining 1/2 teaspoon salt, the black pepper, and the herbes de Provence.
- 8
Bake
Bake 40 minutes, until the vegetables are soft and lightly browned at the edges. Serve warm or at room temperature.
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Provençal Vegetable Tian
Created by: WholeFoodWendy
Ingredients
- 6 tbsp extra virgin olive oil
- 4 garlic cloves
- 2 tbsp tomato paste
- 1 eggplant
- 3 zucchini
- 3 red onion
- 5 tomato
- 2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tsp herbes de Provence
Instructions
- Heat the ovenPreheat the oven to 400°F (200°C). Finely mince the garlic with a knife.
- Sweat the eggplant and zucchiniCut the eggplant in half lengthways, then slice into 1/3-inch half-moons. Slice the zucchini into 1/4-inch rounds. Toss both in a bowl with 1 teaspoon of the salt, tip into a colander set over a bowl, and let drain about 10 minutes while you prep everything else. This draws out excess water so the tian doesn't bake up soggy.
- Slice the onion and tomatoSlice the red onion into thin 1/8-inch rounds (a mandoline helps) and the tomatoes into 1/4-inch rounds.
- Prepare the baking dishSpread 1 tablespoon of the olive oil, the tomato paste, and half the garlic across the base of a ceramic baking dish (about 12 x 8 inches). As the vegetables bake they release their juices, which mingle with this to make a lovely sauce underneath.
- Season againShake the colander to shed excess water off the eggplant and zucchini (no need to pat dry). Return them to a bowl and toss with another 1/2 teaspoon salt, since a lot washes off with the water.
- Layer the vegetablesStand the vegetables up vertically in the dish, alternating eggplant, zucchini, onion, and tomato, packing them in snugly — roughly 14 rows. They shrink as they bake, so arranging them tightly keeps them upright.
- Season the topDrizzle the remaining olive oil all over. Sprinkle evenly with the remaining garlic, the remaining 1/2 teaspoon salt, the black pepper, and the herbes de Provence.
- BakeBake 40 minutes, until the vegetables are soft and lightly browned at the edges. Serve warm or at room temperature.