Tian Provençal

A great vegetable dish straight from the south of France. You’re supposed to make it with all the vegetables you can find at the farmers’ market in summer.

Serves: 4Hands-on: 5 minutesTotal: 1 hour 50 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 2 medium onions, peeled and minced
  • 2 Tbsp. olive oil, divided
  • 4 tomatoes, thinly sliced
  • 3 medium zucchini, thinly sliced
  • 1 small eggplant, thinly sliced
  • 2 Tbsp. thyme
  • 1 Tbsp. rosemary
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 5 garlic cloves, unpeeled

Directions

  • Preheat the oven to 350°F.
  • Place onions in a large baking dish. Add a tablespoon of olive oil and stir the onion, spreading them all over the bottom of the dish so that they cover it completely. Put in the oven for 10 minutes.
  • Take the dish out of the oven (don’t turn off the oven, though). Let the dish cool a little, then start layering the slices of vegetables on the onions: one slice tomato, one slice zucchini, one slice eggplant, then another slice of tomato, etc. Once the vegetables cover the whole dish, sprinkle on the thyme, rosemary, salt, and pepper, and add the garlic cloves in different places around the dish. Pour 1 tablespoon of olive oil over the vegetables and put in the oven for 90 minutes.
  • Serve immediately.

Recipe Information

Serves: 4

Ingredients

  • 2 medium onions, peeled and minced
  • 2 Tbsp. olive oil, divided
  • 4 tomatoes, thinly sliced
  • 3 medium zucchini, thinly sliced
  • 1 small eggplant, thinly sliced
  • 2 Tbsp. thyme
  • 1 Tbsp. rosemary
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 5 garlic cloves, unpeeled

Directions

  • Preheat the oven to 350°F.
  • Place onions in a large baking dish. Add a tablespoon of olive oil and stir the onion, spreading them all over the bottom of the dish so that they cover it completely. Put in the oven for 10 minutes.
  • Take the dish out of the oven (don’t turn off the oven, though). Let the dish cool a little, then start layering the slices of vegetables on the onions: one slice tomato, one slice zucchini, one slice eggplant, then another slice of tomato, etc. Once the vegetables cover the whole dish, sprinkle on the thyme, rosemary, salt, and pepper, and add the garlic cloves in different places around the dish. Pour 1 tablespoon of olive oil over the vegetables and put in the oven for 90 minutes.
  • Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories170
Total Fat7g
Saturated Fat1g
Cholesterol0mg
Sodium600mg
Total Carbohydrate24g
Dietary Fiber9g
Sugars14g
Protein5g