Tian de Légumes - Provençal Roasted Vegetable Bake
Authentic Provençal tian de légumes – a colourful bake of onions, tomatoes, and courgettes, roasted with olive oil and herbs in a traditional glazed ceramic dish. Naturally vegan, gluten-free, and ideal as a make-ahead summer side.
Equipment
- 1 ceramic ovenproof dish 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 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 and add another pinch of fleur de sel salt and pepper.
Notes
Serve hot or at room temperature. Delicious with roast chicken, grilled meats or fish and a great side for summer BBQs.
Make-Ahead: This side dish is so easy to prepare in advance up to a day ahead of serving. Delicious reheated next day and ideal for freezing.