Enjoy layers of summer vegetables seasoned with herbs de Provence and baked au gratin. Summer Vegetable Tian is a beautiful and savory dish that originated in the Provence of France. A vegetable tian dish of layered vegetables is traditionally baked with no added liquid. Instead the vegetables are baked in their own natural liquids. Tian and Ratatouille use similar vegetables of tomatoes, eggplant and summer squashes, but the main difference is that tian is layered and baked where ratatouille traditionally uses chunks of vegetables simmered together like a stew. Check out my recipe for Provencal Ratatouille.
This side dish is full of early summer flavors. Pick the vegetables fresh from your own garden. You can also get creative with the many colors of tomatoes, squash, and eggplant offered at your Farmer’s Markets. You can assemble the dish ahead of time, and hold in the refrigerator for several hours before baking. These vegetables are excellent served with chicken or fish.
This delicious Layered Summer Vegetable recipe, comments, and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Learn about Squash Hints, Tips, and Information, and more delicious Squash Recipes
Layered Summer Vegetable Tian Recipe:
Layered Summer Vegetable Tian Recipe
4 medium eggplants, about 1 1/4 pounds (choose very shiny, firm eggplants)
3/4 cup of a good fruity olive oil, divided
1 tablespoon Herbs de Provence
1 teaspoon salt
4 to 5 summer squash (such as zucchini, green and yellow)
3 to 4 ripe tomatoes, cored and sliced about 1/4-inch thick
1/2 teaspoon freshly-ground black pepper
3/4 cup bread crumbs, fresh is best
1/3 to 1/2 cup freshly grated Parmesan cheese
* Learn how easy it is to make Making Homemade Bread Crumbs.
Preheat oven to 400 degrees F.
Trim both ends of the eggplants and slice 1/2-inch thick. Rub 1/3 cup of the olive oil on the bottom of a cookie sheet and place the eggplant slices onto the oil. Turn once and coat the other side with the oil. Arrange in a single layer, sprinkle eggplant with 1/2 teaspoon each with salt and Herbs de Provence. Place in preheated oven and bake for 15 minutes until soft and slightly shriveled. Cool briefly.
Trim squash ends and slice lengthwise about 1/2-inch thick.
Coat a gratin dish or a 9 X 13 inch dish with 2 teaspoons olive oil and sprinkle 1 teaspoon of Herbs de Provence. I added a bit more than this.
Place a layer of eggplant over the bottom of the dish; add a layer of squash slices, then tomato slices. Sprinkle salt, pepper, and a little Herbs de Provence over this layer. Then repeat, until you have used up all the vegetables.
Mix the bread crumbs, Parmesan and a little more Herbs de Provence together in a small bowl. Sprinkle over the vegetables and drizzle remaining oil over all.
Ready to Bake
Bake approximately 40 minutes, until vegetables are soft, juices are bubbling, and the top is golden brown. Cool slightly before serving.
Serves 6 to 8.