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Provencal Tian - French Baked Summer Vegetables

An easy, beautiful, delicious recipe for your summer vegetables
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Prep Time:30 minutes
Cook Time:45 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: French
Keyword: Baked Provencal Vegetables, Easy Provencal Tian, French Baked Vegetables, French Tian, Provencal Tian
Servings: 4

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!