François de MélogueProvencal RecipesSide DishTaste

Easy Vegetable Side Dish Provencal Tian

Confusingly, the word tian has two meanings: it is both an earthenware dish and whatever you are preparing inside of your tian. Every French person I know has their family favourites. This tian was ours. It is super colourful and will be the star of any meal.

Confession Time. I planted way too many tomatoes this year and looked for the best, most tasty way to use them. I ended up making a Provençale Vegetable Tian – which is a super healthy vegetable casserole. You may remember the hit 2007 movie ‘Ratatouille” about a rat who yearns to be a renowned chef.

Here is my video (and the garden).

This recipe is suitable for vegetarians, and if you eliminate the parmesan cheese, it is vegan-friendly too.

Provencal Vegetable Tian

Provencale Vegetable Tian

blankChef François de Mélogue
A vegetable tian is quick to prepare. You can use a selection of fresh vegetables that you have on hand. Enjoy my traditional Provencal version below.
Prep Time 15 mins
Cook Time 45 mins
Course Side Dish
Cuisine French, Provencal, Vegetarian
Servings 8 people

Ingredients
  

  • 2 Japanese Eggplant cut into 1/4-inch-thick rounds
  • 10 Plum Tomatoes cut into 1/4-inch-thick slices
  • 1/4 cup Extra-virgin Olive Oil split among a few steps
  • Sea salt and freshly ground black pepper
  • 2 Sweet Onions thinly sliced
  • 2 Bell Peppers seeded and thinly sliced
  • 3 Garlic Cloves smashed (optional)
  • 10 Fresh Basil Leaves roughly chopped
  • 4 thin Zucchini cut into 1/4-inch-thick rounds
  • 1/4 cup Grated Parmesan cheese

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Lay the eggplant slices onto a baking sheet lined with a silicone baking mat. Drizzle with olive oil and season with salt and pepper. Bake 10 minutes, just until it softens.
  • Lay the tomato slices onto a baking sheet lined with a silicone baking mat. Drizzle with olive oil and season with salt and pepper. Bake 20 minutes, just until the tomatoes start to shrink a little.
  • Heat the olive oil in a large skillet over high heat. Add the onions, bell peppers, and garlic and cook, stirring occasionally, until softened, about 10 minutes. Stir in the basil and cook for 3 minutes. Season with salt and pepper to taste. Spread one-quarter of the mixture in a 9-by-13-inch baking pan.
  • Bring a large saucepan of salted water to a boil. Blanch the zucchini for 30 seconds; use a slotted spoon to remove them from the water.
  • Arrange the slices of zucchini, eggplant, and tomatoes in alternating layers over the onions and peppers, with the slices overlapping. Continue making layers until all the vegetables are used. Sprinkle the dish with Parmesan and bake until the vegetables are tender, about 30 minutes.

Notes

To Salt or Not To Salt? I do not salt eggplants before cooking them. A Japanese chef friend taught me to soak them in cold water instead. Where you think they would be soggy - they aren’t. All the inherent bitterness washed away.
Keyword Eggplant, Roasted Vegetables, Tomatoes, Vegetarian Dish, Zucchini
Tried this recipe?Let us know how it was!

More Vegetable Sides:

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Easy to make and a delicious side dish with roasted meat or fish. Also, perfect for a picnic or just because.
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Eggplant Cakes with a Pesto Sauce
Think of this as a savoury cake. Once the eggplant is cooked, simply combine it with the rest of the ingredients and bake. The dish can be served with the pesto sauce (below), a tomato sauce or combine the two sauces for a rich flavour experience.
Eggplant Cakes Tomato Pesto Sauce
Stuffed Aubergines (Eggplant) with Garbanzo Beans
This dish easy to prepare and you can alter the topping ingredients to suit your taste. Serve warm or at room temperature.
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Earthenware = Healthy Cooking

Today, few potters of the – city of clay – continue making the ancient earthenware pottery of Vallauris. However, at Remember Provence, we have selected one artisan who continues the handcrafted tradition of this Provencal pottery. These beautiful kitchen containers are handmade Vallauris ceramics, such as the emblematic daubiere pot, the Provencal tian dish, the large skillet.

Please share this with friends and family.

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Chef François de Mélogue

Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute where he graduated top of his class in 1985.

Chef François de Mélogue has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

While staging with Robuchon, Chef François began to shape his personal culinary philosophy of “Cuisine Actuelle,” which showcases the natural flavor in the ingredients used to create his dishes. In line with his belief that food should be prepared without unnecessary distractions or alterations, François creates honest, healthy and delicious cuisine that is approachable and always delightful. Chef François specializes in simply prepared Southern French-inspired cuisine enhanced by his appreciation and knowledge of fine wine, craft beer, charcuterie and cheese. He is a fervent student and strong advocate of regional French cuisines, specifically the rustic cuisines of Lyon and Provence.

Chef François resides in St Albans, Vermont with his wife Lisa and ten-year-old son Beaumont, who has proclaimed himself the family saucier. Chef François' latest publication French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian takes you on a culinary journey well beyond the streets of Paris.

Take a look at his website Simple French Cooking filled with delicious recipes and beautiful photos.

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