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–+ servings

Vegetable Tian

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A beautifully layered dish showcasing seasonal vegetables, perfect for a light dinner or as a stunning side dish at gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: French, Vegetarian
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the vegetable layer
  • 1 eggplant 1 eggplant, cut in half lengthways and sliced into 8mm half moons
  • 3 zucchini 3 zucchini, sliced into 6mm rounds
  • 3 red onions 3 red onions, sliced into 3mm rounds
  • 5 tomatoes 5 tomatoes, sliced into 5mm rounds
For the seasoning and oil
  • 6 tbsp 6 tbsp extra virgin olive oil
  • 4 cloves 4 garlic cloves, finely minced
  • 2 tbsp 2 tbsp tomato paste
  • 2 tsp 2 tsp cooking/kosher salt
  • 1/2 tsp 1/2 tsp black pepper
  • 1 1/2 tsp 1 1/2 tsp herbes de Provence

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the olive oil, minced garlic, and tomato paste. Whisk to combine.
Layering
  1. Arrange the sliced eggplant, zucchini, red onions, and tomatoes vertically in a baking dish, standing them up on their side for an attractive presentation.
Seasoning and Baking
  1. Drizzle the olive oil mixture over the arranged vegetables and sprinkle with salt, pepper, and herbes de Provence.
  2. Cover the dish with foil and bake for 45 minutes.
  3. Remove the foil and bake for an additional 20 to 30 minutes, or until the vegetables are tender and lightly caramelized.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 2gSodium: 300mgFiber: 3gSugar: 5g

Notes

This dish is best served warm and can be paired with grilled meats or crusty bread. Leftovers can be transformed into a delicious breakfast.

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