I just got back from the south of France. Perfection. The weather was amazing, nice and warm during the day, cooling a bit for a “change of season feel” in the evenings. The markets were still bursting with fresh local produce, so vibrant and colorful. Locally grown produce, freshly baked sourdough, artisan crafts, as well the freshest seafood and cheeses. Inspiration was waiting at every turn. Upon returning home to the definite turn of the seasons and the chill of fall in the air, I found the last of my summer squash ready for harvest in the garden. With inspiration from Provence fresh in mind, I settled on a Provencal Tian of baked summer vegetables, including zucchini, yellow squash and tomatoes from my garden. I had to go to the grocery for the eggplant, since we don’t get enough heat to grow eggplant on Whidbey Island.

Eggplant and peppers at market in St Martin de la Brasque in the Luberon Valley

Tomatoes at market in St Martin de la Brasque in Luberon Valley

When I travel to Europe, I consider it traveling, not vacationing. I told my friend, who was kind enough to come with me, that she needed to consider this a “road trip in France, not a vacation”. I want to see and do as much as possible in a short amount of time. We covered many miles and much variation of terrain – from the coast, to an island, to the hilltop villages of the Luberon. We visited ancient Roman ruins, vineyards, beaches, bistros, farms, and even enrolled in a Provençal cooking class!

Garden tomatoes, onion, zucchini, eggplant, yellow squash

Sliced summer squash, tomatoes, and eggplant

I chose to keep this Provencal Tian the definition of simple. You could, however, “fancy it up” with added bread crumbs or cheese on top. A little Parmesan would pair perfectly with the vegetables. If you still have summer squash in your garden, or see some lovely zucchini and yellow squash in the grocery, I highly recommend making a Provencal Tian with French Baked Summer Vegetables! The presentation is beautiful, and the taste will transport you to the sun drenched hills of the south of France.

Equipment

1 Shallow baking dish

Ingredients

1 long eggplant, thinly sliced
1 long zucchini, thinly sliced
1 long yellow squash, thinly sliced
2-3 Roma Tomatoes, thinly sliced
1 14.5 oz Can Organic Crushed Tomatoes
1 Small Onion, chopped
2 Large Cloves Garlic, pressed
1½ tsp Fresh Thyme, finely chopped
1½ tsp Fresh Oregano, finely chopped
2 Tbsp Fresh Basil, finely chopped
4 Tbsp Olive Oil, divided
Salt & Pepper
Fresh Basil Leaves, for garnish

Instructions

Base Tomato Sauce

Heat 2 Tablespoons of Olive Oil in a medium saucepan. Add chopped onions. Saute until translucent. Add pressed Garlic. Stir until garlic is fragrant, about 1 more minute.
Add Oregano and Thyme. Pour in the Crushed Tomatoes, chopped Basil, Salt, and Pepper. Stir until combined, and let simmer for 15 minutes. Remove from heat and set aside.

Prepare Vegetables

Preheat Oven to 350℉
While the sauce is simmering, thinly slice the Zucchini, Yellow Squash, Eggplant, and Tomatoes to about 1/8" thick.

Assemble the Tian

Spread the Tomato Sauce evenly in the bottom of a shallow baking dish.
Arrange the sliced vegetables in repeating pattern, starting from the outside edges, working your way toward the center.
Drizzle the remaining 2 Tbsp Olive Oil over the arranged vegetables. Sprinkle with Salt and Freshly Ground Pepper.
Pop in the oven, uncovered, and bake at 350℉ for 45 minutes.
Slice and ENJOY!

Provencal Tian – French Baked Summer Vegetables